I know it’s almost the end of January but the weather outside has been getting to me lately. We get a teaser of a day where the temperature climbs, snow melts, then it quickly sinks way, way below freezing and walking outside becomes an exercise in balance along the slippery, ice-coated sidewalks.
I adore working at home, but the last couple of weeks cabin fever has started to set in for me a bit. It’s partly being down to 1 car and having to really plan when I can get out, instead of just popping out whenever I feel like it, and partly the weather making me not even want to go outside at lunch even for a minute. My walk yesterday had both Herman and I squinting into the blowing, blizzardy snow, wind whipping colour into my cheeks, and I cut it way short.
I did manage to get out both days to meet up with some friends, brunch on Saturday and then coffee on Sunday, and it made me really happy to get out with some of my favourite people to socialize and catch up on the workings of the world. I almost felt like I couldn’t stop talking. It was great.
When I got home on Sunday, I had the house to myself and decided to make this awesome little crepe. I wasn’t planning to write about it, but it was way too good not to share. I felt like something warm and didn’t have a lot of food beyond staples in the house – so borrowing some ideas from this recipe from the LCBO (used the filling and yogurt ideas) and a basic crepe was perfect – and kind of fun to make as well!
1.5 T butter
pinch of ginger
1/8 t cinnamon
1/4 t cornstarch
1.5 T water
1 T brown sugar
Cheddar cheese, grated or sliced
1/4 cup flour (I used half all-purpose, half whole wheat)
1 egg, beaten
1/8 t salt
1.5t butter, melted
1/4 cup plain Greek yogurt
1.5 T maple syrup
Peel and cut up apples, then mix with ginger and cinnamon. Melt the butter in a small saucepan over medium heat and add apples, stirring often until soft, 8-10 minutes. Mix corn starch and water in a glass, then pour over apples and add brown sugar. Stir and let it cook for 1 more minute; it should gets syrupy-looking. Turn off heat and set aside.
Mix your crepe batter: flour, egg, milk, water, melted butter and whisk to combine, until smooth. Heat an 8 inch non-stick frying pan over medium heat and when ready, pour in about 1/4 cup of the batter (I had a bit too much batter for just one crepe) and swirl it around the bottom of the pan. Make sure to oil your pan if it isn’t non-stick. The batter should be a thin, smooth layer. After it cooks for about 2 minutes, loosen the edges with a spatula and flip over. Place cheese slices in the middle of the crepe, and let them melt, about 3 minutes.
Remove crepe from heat to a plate and put the apple filling in the middle. Then close it up, and add yogurt on the side. I also tossed some pecans overtop cause I’m fancy like that (and didn’t think to add them to the apple filling).
It ended up being so, so good – crunchy pecans, tart, melty cheese and sweet apples. A bit of work, but worth it: probably the best lunch I have had in ages.
Um…is that cheese you’re eating?