Good God, how do you single parents do it?? Do you stick your kids in front of Curious George all day? Bribe them with candy? Medicate…them? Yourself?
Paul’s been traveling a bit for work, and while I adore my Rugrats, I sure as hell miss the help. There’s not a whole lot of cleaning going on around here. Instead, I have laundry that’s been sitting in the dryer for three days (that I’ve restarted several times to get the wrinkles out, only to let it sit again), a kitchen island that cannot be seen because of the abundance of magazines and rainbow drawings (a la Haley) covering it, and toys, toys, toys all over the place…as far as the eye can see.
My only saving grace is crepes. I’m not kidding. Because along with their simplicity, they can be stored in the refrigerator up to two days (covered), or in the freezer up to one month (stacked with layers of wax paper in between.)
I made a triple batch. And the kids and I have been eating them for breakfast, lunch, and dinner. They’re as versatile as crescent rolls, I tell ya. Serve warm or at room temperature, flat, rolled, or folded, sprinkled with powdered sugar, or filled with jam, honey, ham, cheese, potatoes, mushrooms…or in last night’s case, nutella and bananas.
Big shocker that these were everyone’s favorite ;-)
Nutella Banana Crepes
Makes 9 crepes
Prep time: 5 minutes
Resting time: 15 minutes
Cooking time: 25 minutes
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 tablespoon sugar
• 1 cup all purpose flour
• Unsalted butter
• 1 cup + 2 tablespoons Nutella
• 2 large ripe bananas, thinly sliced
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined; set batter aside to rest for 15 minutes. Whisk once more before cooking.
In a nonstick 10 inch pan, melt a small amount of butter over medium heat. When the butter foams, ladle in 1/4 cup of batter in the center of the pan. Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly borrowed, about 2 minutes. Using a spatula or your fingers, flip the crepe in the pan, top with two tablespoons Nutella and a 1/4 thinly sliced banana. Cook until spread melts, about 1 minute. Fold in half or into quarters. Serve immediately.
(inspired by Gale Gand’s basic crepes)