Crepes!
Max George
Issue date: 3/28/08 Section: Features
So, dear reader, we've known each other for a few weeks now. And I must confess, I haven't been completely honest with you. It's not that I lied … I only concealed the truth. And I just can't hold it in anymore.
I am one-half French-Canadian.
That's right, dear reader, my middle name is Beaudoin. There, I said it. And now that I have unleashed the hidden identity that has been screaming for freedom since my first words graced these pages so many weeks ago, we can move on to the cooking.
This week I attempted crepes, the classic French breakfast staple. Ana and I have had crepes in mind for a while now, but it wasn't until late last Monday night that our hunger for really thin pancakes sparked action.
As many Guilfordians can confirm, since spring break the workload has been on steady flow. When we're not writing papers, we're reading essays. Add class and extra-curriculars and your schedule is just about shot. If you're lucky you can get in a good night's sleep every once in a while. But no one has time to procure and enjoy a crepe.
Finally, in the middle of a particularly unmotivated work session, we decided the only thing to put us in high spirits the next morning would be the meal we had been¬ dreaming of. We found an easy crepes recipe on the Food Network website and, after a short-lived stand against the pressures of seniority, I was sent to Harris Teeter to get the ingredients for the morning's breakfast.
The procedure seemed quite simple on paper. Blend a couple eggs, some flour, water, milk and the optional sweetener, then let sit for an hour. The rest was, get this, like making really thin pancakes.
Having prepared the mix the night before, all we had to do was wake up, make really thin pancakes and then eat like my ancestors. Waking Dan up was easier then I anticipated. I could tell he was dreaming about crepes all night from the smile on his sleeping face. I can't be sure, but I think I saw rainbows in his eyes as he looked up from the bed. "That's right Dan, crepes," I confirmed.
I am one-half French-Canadian.
That's right, dear reader, my middle name is Beaudoin. There, I said it. And now that I have unleashed the hidden identity that has been screaming for freedom since my first words graced these pages so many weeks ago, we can move on to the cooking.
This week I attempted crepes, the classic French breakfast staple. Ana and I have had crepes in mind for a while now, but it wasn't until late last Monday night that our hunger for really thin pancakes sparked action.
As many Guilfordians can confirm, since spring break the workload has been on steady flow. When we're not writing papers, we're reading essays. Add class and extra-curriculars and your schedule is just about shot. If you're lucky you can get in a good night's sleep every once in a while. But no one has time to procure and enjoy a crepe.
Finally, in the middle of a particularly unmotivated work session, we decided the only thing to put us in high spirits the next morning would be the meal we had been¬ dreaming of. We found an easy crepes recipe on the Food Network website and, after a short-lived stand against the pressures of seniority, I was sent to Harris Teeter to get the ingredients for the morning's breakfast.
The procedure seemed quite simple on paper. Blend a couple eggs, some flour, water, milk and the optional sweetener, then let sit for an hour. The rest was, get this, like making really thin pancakes.
Having prepared the mix the night before, all we had to do was wake up, make really thin pancakes and then eat like my ancestors. Waking Dan up was easier then I anticipated. I could tell he was dreaming about crepes all night from the smile on his sleeping face. I can't be sure, but I think I saw rainbows in his eyes as he looked up from the bed. "That's right Dan, crepes," I confirmed.
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