The Pontificators

Preparing crepes as they are meant to be made requires a special cooking surface, special tools, and even special punctuation!  Here’s a recipe that gets you more than halfway there that you can make at home in just a few minutes.  These are sweet crepes.  Feel free to reduce or omit the sugar for something more savory.

2 eggs
3 T sugar
1/2 c flour
1/2 c milk
a few shakes of salt
(optional) a dash of nutmeg or a bit of vanilla

Mix all ingredients until smooth; try to incorporate air into the batter to make your crepes fluffier.

Heat medium-sized (8 inches is best) nonstick frying pan over mediumish heat (5-6 on a scale of 10). When the pan is hot, drop a pat of butter into it and swirl to coat evenly.

Pour in about 1/2 c of crepe batter.  This will thinly coat the bottom of the pan.  Let cook 1-2 minutes until it sets up, then turn.  If the crepe scrunches up when you flip it, try to smooth it out without tearing it.

Crepe won’t need quite as much time on the second side.  When my crepes are done they are lightly patterned with golden brown.

Flip the finished crepe onto an empty plate and roll it up.  You may wish to garnish it with a fruit syrup made from jam thinned with a bit of hot water.  Serve them hot as they come out of the pan to the eager faces lined up at your kitchen door.

This recipe makes about 4 crepes – enough for 2 people.  Double or triple as necessary.

Another heart-stoppingly good recipe from everybody’s favorite uncle. 

1. Put two frying pans on medium heat.

2.  Slice a piece of ham into large bite-size pieces — nickel-to-quarter sized.  Put the ham in pan 1 with a generous pat of butter.  Fry up, stirring occasionally.

3.  Slice a thick piece of bread (at least as thick as your thumb).  Butter generously on one side and put it in the second frying pan, dry side down.

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This hot morning drink is better than anything that’s easier, and vice-versa.  It fulfills humankind’s needs for sugar and caffeine at times when one is barely functional, and unable to make real coffee without spilling things on the floor.  I came up with the recipe while campinng, but have since adapted it to more civilized surroundings.  It saves my life about twice a week, including today.

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I came up with this recipe on a campout where I didn’t have a large bowl to dip the bread pieces in, but have prepared it “back in the world” since then — like this morning (yum).

Beat 2 eggs and set aside.  Melt 2T butter in a frying pan over medium heat.  When the butter is melted and starting to sizzle, add 2 pieces of bread and pour the eggs over the top, trying to get as much of it on the bread as you can.  Some of the egg will end up in the pan.  When the egg has cooked a bit, scoop up the stray bits and put them on top of the bread.  Turn once or twice until lightly browned on both sides and egg seems done.  Serve with jam or syrup.