It was a particularly fine weekend. A blue-skied getaway. A long drive with him. The him-him.
My eyes widened as we drove across the Golden Gate Bridge, taking in every inch of gleaming red. My heart filled as we walked hand-in-hand down the pier, sea lions posing for pictures to our right, endless pristine bay to our left and mountains all around. My cheeks hurt from laughing when we ventured to Japantown to find sushi and couldn’t.
Each minute more perfect than the last. Each memory a new favorite.
To top off our daylong date we decided on crepes. The smell caught us from across a courtyard of tourists and street performers.
As we stood in line in the cozy little shop, we decided to split one and considered the options – simple to complex.
Cinnamon-Sugar? Nutella Explosion? S’more Supreme? Strawberry and Cream?
Reading each other’s mind, as we sometimes do, we agreed. Cinnamon-Sugar. Simple it is.
And simple it always seems to be. He and I, me and him – in that crepe munching moment – that was all that mattered – one weekend in San Francisco.
Just a few ingredients and you are well on your way to Crepetown, USA.
Put all your ingredients in a blender. Pulse 10 times until the batter is smooth.
Store in an airtight container and chill for one hour.
When you are ready to fry, heat a large non-stick skillet over medium flame. Pour in about a quarter cup of batter. Lift the pan and swirl the batter in a circular motion until evenly spread. When the crepe batter is mostly set (this will take about two minutes) add three slivers of butter and sprinkle with cinnamon-sugar mix. Let butter melt.
When the butter is melted and bubbly and the cinnamon-sugar mix is partially dissolved, fold the crepe in half.
And fold in half one more time.
Eat!
Is my mouth really that big?
San Francisco Cinnamon-Sugar Crepes
Ingredients:
1 cup of flour
2 tablespoons of sugar
1 teaspoon of vanilla
1/2 cup of water
3/4 cup of whole milk
2 eggs
3 tablespoons of melted butter, cooled
extra butter for crepe slathering
1/4 cup of sugar + 1/2 teaspoon of cinnamon (makes extra)
Directions:
Place flour, sugar, vanilla, eggs, water, milk, and melted butter in a blender and pulse until smooth.
Refrigerate the batter for one hour.
When you are ready to cook crepes, heat a large non-stick skillet over medium flame. Pour 1/4 cup of batter in the pan and swirl it around until it is evenly distributed.
Cook for two minutes.
When the crepe starts to set, add additional butter and sprinkle with cinnamon-sugar.
Fold crepe in half, then in half again.
Serve immediately with a dusting of powdered sugar.
Kait – can this recipe be used as a base for any crepe filling, such as strawberries?
Gini
Yes! You can fill them with anything!