Morning crepes

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These last few mornings have been wonderful. Spring has sprung. Or at least providing a little teaser, as the forecast calls for rain Wednesday-Thursday. Our days have been nearly 70 degrees of glorious sunshine beckoning us outdoors. Saturday we skied (it was awesome), Sunday we were in the backyard all afternoon, Monday we hit up multiple parks (I even got a bit sunburnt). Today is more of the same- light streaming in our front windows. I actually didn’t mind getting up when the girls came crawling into bed with me at 6:30 again. We had the warm sun to greet us, adding a good dose of motivation to the morning tasks. So I made Crepes filled with Chevre and Pears. Yummy.

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Something is just fundamentally different about the sun being higher in the sky, the sunrise earlier, the evenings drawn out longer. Something beyond the obvious celestial  rhythms of longer days. Moreso I notice a blue, fresh brightness to the morning light which isn’t as noticeable during the other seasons (or rather to clarify that they possess their own attributes of light-color temperature renditions). I can tell you all about the physics and how many degrees Kelvin the sunlight varies depending on the angle of incidence and curvature of the Earth’s atmosphere and all that jazz, but there is more to it than that. It is in an attitude, an outlook, an inward change too.

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So regardless of the official first day of Spring being the 21st of March, we used today to mark the turning of the seasons through a celebration of fresh fruit and cheese wrapped in warm golden blankets, enjoyed in the beaming sunlight we will surely take the remainder of the day to revel in.

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Crepes Recipe, given to us with a Le Crusett pan for a wedding gift:

1 1/2 cups Flour
1 tbsp Sugar
1/2 tea Baking Powder
2 1/4 cups Milk
2 Eggs
1/2 tea Vanilla
2 tea Melted Butter

Measure Flour, Sugar, Baking Powder into a bowl. Stir in remaining ingredients and beat with a whisk until smooth. Prepare the pan* by melting butter over Medium Heat. When butter is bubbly, pour 1/3 cup of batter into skillet; immediately rotate pan until batter covers the bottom. Cook until light brown and edges begin to curl. Fill with ingredients of choice and roll up. 

My favorite fillings:

Pears, Chevre, dusting of Powdered Sugar
Bananas, Peanut Butter, Chocolate/Nutella
Spinach, Sweet Red Peppers (the kind from the jar stored in oil), Chevre, Chives
Apples, Cinnamon, Brown Sugar 

*Any non-stick or cast-iron skillet will work, amount of batter you pour in per crepe will vary depending on size of pan.

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~ by gdesign on April 7, 2009.

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