It feels like a travesty to be writing that the past week was insane etc in every single post. My life, unfortunately, isn't as exciting as you're led to believe. Like any other 16 year old, the responsibility of school beckons (though I can attest that we do respond in differing degrees).
BUT, admittedly, it was the Best. Week. Ever. No kidding. If I thought that the previous week was amazing, that was only the appetizer. I met so many (more) inspiring people (including Claudia Wu from Cherrybombe - kinda star-struck moment there, Jane from Kith - who was from the same school as yours truly and gosh, like I said, so many). Besides that, I finally made the long-due trip to the Red Dot design museum, went out for brunch with Jonas, and gained so much fresh perspective on food, writing, travel and generally, life.
Beyond that, I've never heard "You look really young!" mentioned as frequently as this week. It's usually a "Where do you work?"
But of course, here's a doze of reality - school's started, though on not too bad a note, and the assignments and homework come flying my way. It's been good so far, though, with a couple of invites to food tastings - and one from a company that I really like (hint hint), as well as some food stuffs that came in the mail (that always succeeds in bringing a smile to my face).
Lately, I've been quite hung up over crepes. They're so much like thinner, chewier and stretchier waffle cones or wraps. I never fail to stop by this little crepe shop near the quay for a caramel cheesecake crepe, even when I'm stuffed to bursting. The flavor of a freshly-made crepe is one of the greatest things ever. Ever.
But of course, one cannot go to the quay at 7 in the morning looking for crepes (they only open at 10), and my days of eating cheesecake for breakfast are long gone. So naturally, I took it upon myself to make this relatively simple recipe that calls for a base of flour, egg and milk. But achieving crepe perfection goes beyond ingredients. Greasing and preheating the pan is so important, as well as the way you spread the batter over the pan as it sizzles - not too thin, not too thick. Other than that, though, it doesn't pose too much of a challenge.
I've added some notes at the bottom with options for a slightly more flamboyant breakfast - or lunch/dessert. Think ~flambe~. But of course, only if you're up for it. Enjoy!
Crepes with Roasted Plums
time taken 30 mins
makes approx 4 9-inch crepes
A little thank you to Nunuco for the phone case - new york, always, and the shopping list (featured above) and birthday card.
To be continued.