the first meal from our garden and easy crepe recipe
Huzzah! The first spoils from our garden made it unto our kitchen counter last week. It’s a small reward and one that may not sound like much to others, but one that seemed very much like a victory to me with this being our first garden and all. T. brought in a bundle of chives, ready to be chopped and eaten and so I came up with a quick and easy meal idea using things found in our half-empty fridge.
I then topped the crepes with shredded cheese and chopped salami and those fresh and delicious chives for a savory first course and then covered some crepes with nutella for dessert.
I’m so excited to see what else grows from our efforts (mostly T’s efforts, he’s been the master gardener around here) and look forward to more fresh meals with produce from our backyard as summer dawns on. For now, here’s a super simple crepe recipe that I’ve had in my recipe notebook for ages (don’t recall the source) that can easily accompany whatever odds and ends are in your fridge when you haven’t been grocery shopping for a while…
(I usually double this recipe to make enough for savory and sweet crepes)
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbs butter, melted
- mix flour and eggs
- gradually add in milk and water while stirring
- add salt and melted butter, stir
- over med. heat, cook crepe on buttered pan for ca. 2 min. on each side