The Celebration of Motivation

I’m not going to lie – I use food to motivate my children. And, as I write this, I realize I better start putting money aside for a future therapy fund.

Several years ago, we took the kiddos to Paris with the primary purpose of visiting my family but we also had several great days of sightseeing. We aren’t from a part of the country where people walk (I mean we drive to our neighbors house). So, we had to invent a few ways to motivate the kids so they would propel themselves on their own two feet throughout a city that’s best loved when walked. And, that’s where food for motivation comes in.

“If you walk to the end of this block, we’ll get a croissant at the next Patisserie.” “Oh, if you walk without complaining for 30 minutes, we’ll get you the biggest damn hot chocolate you have ever seen.” “In the next 2 blocks, I know there’s the best crepe maker in the entire city but he only makes crepes for kids who walk.” You get the idea.

Now, I use food as a motivator to get my kiddos out of bed and ready for school. I wish I could be one of those moms that’s perfectly showered, coiffed with freshly applied make up all before I wake the children with the smell of eggs and turkey bacon (no bacon in our house). That fantasy disappeared on the first day of pre-k. 

Most mornings, I’m lucky if I can wake up in time to change out of my pj's and find matching shoes before starting the yell-and-repeat we’re going to be late let’s get out the door morning routine.

The truth is, I can yell all I want but nothing gets the kiddos out of their rooms (with clothes and shoes on – teeth brushing is still questionable) more than hearing these words as they open their eyes “do you want a crepe with Nutella or one with banana and sugar for breakfast?”

Now, I know to most that sounds as complicated as the eggs and bacon routine but it really isn’t. The kiddos can grab their crepes either at the counter or on the run. Getting crepes ready just takes a little planning and preparation (that happens on Sunday’s in our household) with ingredients you probably have in your pantry already.

Starting our mornings with rich, velvety and indulgent crepes motivates all of us to walk out the door, conquer our day and with a little reminder of family and Paris folded up in our hands.

The recipe:
(adapted from The Paris Cafe Cookbook, Daniel Young)

I make the crepes ahead of time (Sunday evening) and put them in the fridge until breakfast. In the morning, I do a quick reheat in the microwave, put the desired toppings and off we go.

Ingredients:

• 2 cups flour
• 3 eggs
• 1 ½ cups milk
• 1 tablespoon vanilla extract (this is an addition by me)
• 2 tablespoons sugar (for sweet crepes only)
• 2 tablespoons unsalted butter, melted
• Pinch of salt
• Pam or other spray (recipe calls for 1 tablespoon vegetable oil)

What to do with the ingredients:

1. Put the flour in a large bowl and make a well in the center.
2. Break the eggs into the well in the flour. Add 1 cup of the milk to the eggs and stir in a circular motion with the wooden spatula, gradually widening the circle to incorporate a little flour at a time until all the flour is absorbed by the liquid.
3. Add the remaining ½ cup milk and the water, sugar, melted butter, vanilla extract and salt and beat with a whisk until all the lumps have disappeared. (If you can’t eliminate them all, pour the batter through a strainer.) Let the batter stand 1 hour in the refrigerator.
4. The recipe calls for vegetable oil but I use Pam. Spray a 9-inch crepe pan or skillet and heat over medium heat. Ladle ¼ cup of the batter into the pan, the quickly tilt the pan in all directions so the batter spreads into a thin layer covering the bottom of the pan. Cook the crepe until the bottom is lightly browned and the edges lift up easily from the pan, about 2 minutes.
5. Slide a spatula under the crepe and, grabbing the opposite side with your fingers, flip it over. Or if you are feeling adventurous, you can try the air flip. Also, know that at least one crepe will be sacrificed to the pan because the batter didn't reach all edges or you want to taste test them. 
6. Spread the desired fillings over the center of the crepe and cook the underside until it becomes brown spotted, about 1 minute. To finish, fold it three times into a rounded triangle: First fold it in half over the fillings, then folks the resulting semicircle in thirds, making two creases with the side of the spatula to ease the folding. 

Flour in the bowl

My daughter helped me crack the eggs so we crack them in a different
bowl to prevent shell in our batter.

Eggs in the flour well

Finished batter. In the fridge now for an hour (or longer).

Cooking in the crepe pan. I put my batter in the Tupperware overnight
until I was ready to make the crepes.

The Air Flip.