Let’s Cut The Crepe And Hook Up Later Tonight

While many people do consider my mom a goddess, no one would ever mistake her for the domestic goddess, Martha Stewart. My mom is southern, and to my knowledge, not a felon (not that there’s anything wrong with that). She’s also more interested in art and politics than crafts and baking.

One thing my mother and Martha have in common? They come from a very polite generation. So when Mom came to stay with me for a week, she brought a fabulously thoughtful hostess gift: a fancy crepe pan.

I told Mom I’d never made crepes and we decided to give it a go the following morning, but first there was the matter of seasoning the pan. Both the box the pan came in and the wrap around the pan said to season the pan before using it, but they gave different and yet, vague directions! I went to facebook for advise and got even MORE contradictory instructions. So I did everything! I boiled potato skins, I sauteed potato skins, I heated oil in the pan and put the pan in a warm oven for a few hours. I covered every base for the base of my pan. But here’s my question: how do you know if your pan is successfully seasoned?

After the seasoning, I made the batter and put it in the fridge overnight. The next morning, Mom and I gave crepe making a rip! Nothing like trying something brand new in the kitchen with your mother holding a camera…

So, two tries to crepe supremacy. Not too bad! Mom suggested strawberries and yogurt, which is WAY healthier than the traditional whipped cream or nutella. Yes, these were health crepes. I mascerated the strawberries with a teaspoon of balsamic vinegar and a sprinkle of sugar while we cooked the crepes and they were lovely.

Mom was obviously very encouraging but she’s also a crafty fox. Give your food obsessed kid a new toy and you get a sweet meal out of it. But I guarantee
you, even if my first crepes had been total crap, Mom would have found something in them to praise; that’s what moms are for, right?