Weekends tend to fill up pretty unexpectedly, don’t they? They start as blank slates full of hopes of sleeping in and lazy days and lots of family together time. However, seemingly unexpectedly, they fill up. The to-do list becomes longer than any one person can handle, groceries must be bought, and the laundry neglected or forgotten all week becomes the reality. Such is life.
However, there’s no reason that a smashingly good breakfast still can’t be had amidst the groceries and errands and laundry. This recipe, my mom’s traditional Hungarian-style crepes, is easy, requires no lag time and can be served up to suit any tastes. Traditionally served filled with sweetened cottage cheese or a your favorite jam, they can be mixed up as you wish: savory or sweet, chocolate or fruit, always with smiles all around.
For the crepes
1 cup all-purpose flour
2 TB sugar
1 cup milk