Today is Shrove Tuesday, and the day before the beginning of Lent on the Roman Catholic calendar. Mum always used to make us crepes for Shrove Tuesday when I lived with her, and it’s something I really haven’t kept up for the past couple of years – more laziness on my part, I suppose. This year however, I decided to make crepes for breakfast. Honestly, I don’t really like pancakes all that much, I find them far too dense and quite bland. I do love crepes though. Mum always had the Bessemer crepe maker, and I have fond memories of helping her cook stacks of crepes to make her delicious pancake lasagne.
Last night, I mixed the batter, and then refrigerated it overnight. This made it easier in the morning to cook them up. Texture-wise, the batter was still fine, I just gave it a quick whisk before I cooked them. The batter made about 10 or so crepes, but who can count when you’re demolishing them as fast as you can cook them? The mixture is about the same consistency as Mum’s recipe, but I don’t think Mum puts butter in hers. The butter in the batter meant that the non-stick pan definitely didn’t need any butter on it. I also found that they were quite easy to flip, which was fun at 6:45am!
I like to eat my crepes with a squeeze of lemon and a sprinkling of sugar, which is exactly what we did this morning. It was a pleasant way to start the working day. This year, hubby and I have decided to ditch the soft drinks for Lent. Let’s see how we go for the next six weeks. Bring on Easter, I say!
