I spent the past week in Chicago with my pastor and the rest of the interns at our church. We traveled the city learning about many of the ministries and why they were called to serve different parts of Chicago. I learned an extraordinary amount, and witnessed the Lord moving in great ways, all of which was only enhanced by our exposure to a range of great food.
We fell in love with Yolk, a breakfast/lunch cafe like none other. I can highly recommend both the eggs benedict and the stuffed french toast. Mm.
If the way to a man’s heart is food, housemates have to be similar, right?
Well my housemates are far from being men. In fact, though we sometimes have the appetites of men, we don’t crave large amounts of bacon and sausage to start off our weekend. So, in preparation for Saturday breakfasts next year, I instead tried my hand (or oven mitt?) at crêpes.
A finished crêpe!
- 3 eggs
- 1 ½ cup milk
- 1 cup flour
- optional toppings
Whisk egg and milk together until mixed. Add flour and continue whisking until smooth. Heat a frying pan to medium/low heat, and grease pan with about 1/4 teaspoon of butter. Ladle ½ cup of batter into the center of the greased pan. Pick up the pan and tilt it around until the batter is circular and even. When the crepe is lightly golden, remove from pan or flip to cook the other side (I flipped mine, but you don’t need to). Makes 9-10 crêpes.
The batter and stack of finished crêpes.
I served mine with raspberries, sliced bananas and strawberries. We also spread Nutella on the inside and top with whipped cream. Perfect for a sweet Saturday morning!