hello everyone! hope you're enjoying your weekend. i've spent my day sequestered inside my warm apartment, sorting through clothes and whipping up eats when i get hungry. i think i've gotten something like 30 hours of sleep since thursday; the early mornings at work don't seem to be getting easier, and i make up for all my lost sleep on thursday and friday nights. today i rolled out of bed at about noon and, upon surveying the refrigerator, decided to make crepes to use up some fruit i had rapidly ripening in there. i think i ate about 5 of them.
vanilla bean crepes:
3/4 cup all-purpose flour
1/4 t baking powder
1/4 t salt
1 T sugar
1/2 t vanilla bean paste (or 1/2 t vanilla extract, or 1/2 vanilla bean)
1 t melted butter
~1 cup milk (i used 2, but any will work)
combine the first 4 ingredients in a bowl and whisk them together, then make a little well in the center of the bowl. add the vanilla, melted butter, and milk to the well and then whisk very close to the middle of the bowl, mixing only the wet ingredients together at first; the dry ingredients should start to come into the mixture as you mix. slowly expand the radius of your whisk until you've thoroughly incorporated the dry ingredients to the wet. check the batter; you don't want it to be gloopy like pancake batter, but pretty runny so that it will create a thin crepe. add a bit more milk at a time if needed. put it in the refrigerator and let chill for about a half hour.
in the meantime, melt some butter. it helps if it's clarified butter, which you can make ahead of time by melting a pot of butter and skimming all the fat off the top until you have a clear, yellow liquid; but just plain butter is fine too. take a paper towel and roll a corner to make a little paintbrush of sorts. use this to put butter on the pan, so you don't get too much at a time and can spread it over the entire pan.
you cut up fruit or get your nutella or whatever you want to put inside ready to go, then heat up a small-ish non-stick pan on medium high heat. get the batter out of the fridge. i use a small ladle to spoon out a bit of batter onto the prepped pan, then quickly swirl it around to cover the entire pan. once the edges start to turn brown, use a small offset spatula to flip it. cook for a few more seconds, then flip off onto a plate. voila! really quite easy and very light and delicious.
also wrapped up those macarons i mentioned last time. i stuck them in the freezer to let them soften a bit; a full report when they are ready, but until then:
they are filled with a vanilla-honey buttercream. yum.
anyway! i do have a few things to add to my etsy shop this week; i'll post the first 3 tomorrow, but here's a preview for you guys. if you are interested in anything, or curious about the price, post a comment or drop me an email; i'm happy to reserve anything for anyone before it gets posted on etsy.
vintage embroidered mexican top (SOLD); vintage polka dot blouse; vintage jersey striped dress.
have a lovely sunday! i hope you all get to have a delicious brunch tomorrow morning. it's one thing i miss most now that i have to work early on sundays.
Weekend vibes. #fotd
1 hour ago