I made crepes for breakfast, following the advice of The King Arthur Flour Baker’s Companion that you should let the batter rest at room temperature for an hour. I used a small nonstick skillet, the same pan I use for omelets, because of course the crepe and the omelet are two small variations on the same wonderful idea. The technique I learned from the cookbook is to hold the pan at a 45 degree angle while you pour in the batter, let it swirl around, and then flip it over just as the edges begin to curl. I rolled orange marmalade into the middle of the crepe, hoping to make it similar to the Palatschinken I remember eating when I studied in Austria in college. Although in fact I probably wanted to eat them a lot more often than I actually did, because I would usually show up in a restaurant late in the morning (or, perhaps, in the early afternoon) only to learn anew that the American concept of a late breakfast doesn’t apply there. “Nein, es gibt kein Frühstück,” the waiter would tell me, looking either offended or confused that I would even ask such a thing.
(Photo: Sugarloaf Mountain, Frederick County, Maryland.)
365 Days of Food 