My wife, Elisa Wallace, just returned home after a week away working with her coach, Karen O’Connor, in Virginia. During this busy time of the year, Elisa and I can be like ships passing in the night, and so we make a point of savoring our time together when we have it. One of the best parts of a weekend at home together, is breakfast.
I love to cook and, when Elisa is training at home, I do the bulk of our meal preparation. The benefits of taking responsibility for food preparation (this includes doing the grocery shopping) include the following:
- Relaxation – after a long day at work, which includes a very long commute (~3 hours on the road each day, preparing even a simple meal is a nice way to unwind.
- Timing – if I were to wait for Elisa to come in from the barn before thinking about dinner, then it would frequently be 8 or 9 before I ate. But I’m a man, and I get man-hungry.
- Appreciation – when Elisa comes in from the barn, tired and dirty, she is always so thankful to have a good meal ready. Pleasing my wife pleases me.
The great thing about weekend breakfast is the fact that it can be prepared and enjoyed with a degree of leisure not possible during the week.
Weekday coffee is consumed out of necessity. Weekend coffee is pure pleasure.
Our favorite weekend breakfast right now is crepes. What’s great about crepes is that they are SUPER easy, SUPER delicious, SUPER impressive (every dude, take note) and (depending on what you put in them) SUPER not unhealthy. All of these factors together makes crepes a perfect weekend breakfast idea.
Here’s my recipe for crepes (adapted from Mark Bittman):
1. Preheat a skillet on medium heat
2. Dump the following ingredients in a bowl and whisk together
- 1 1/4 cups of buttermilk (regular milk or your favorite nut milk would work as well, but buttermilk is delicious and I can’t resist buying it when it is on ‘managers special’ at my local grocer. The buttermilk I used today was supposed to have expired in March. It is now nearly July, and it’s as good as it ever was)
- 1 cup all purpose flour (I am pretty picky when it comes to flour, but this is a topic to be raised in a future post)
- 2 eggs
3. Lightly grease the skillet with butter or some other kind of oil (I will often use coconut oil)
4. Take 1/3 cup of the mixture, pour it into the center of the skillet, and rotate the skillet until the mixture is spread thinly and evenly.
5. Watch the crepe form magically before your eyes. Flip once before setting the finished crepe aside and starting over with another 1/3 cup of the mixture. You should be able to make 6 – 8 crepes.
6. Fill with whatever makes you happy. (Nutella and banana make a glorious combination)
7. Enjoy the rest of your weekend at home.
Elisa has just invited me out for ‘date’ in the barn, cleaning out stalls and paddocks before she leaves for Missouri, where she will be a leading clinics as part of the Mustang Family Reunion Ride. When Elisa is at home, I like nothing more than to prepare a good meal. When she’s away, however, I can’t be bothered and so quickly resort to the ‘cooking style’ I employed while in my early bachelor days: frozen pizza and … more frozen pizza.