Crepes: An epic fail with toddlers

My sister and I were talking about our favorite childhood meals and she mentioned crepes.  My grandparents were crepe eaters and I remember that after Grandma made them, Grandpa would turn off the kitchen lights and set the crepes on fire.  I know that the traditional recipe for Crepes Suzette call for Gran Marnier or Cognac, but Grandpa was a tinkerer and engineer and I think the highly flamable concoction that he created included either grain or wood alcohol (which would be really weird.)  Grandpa was a true showman, and he'd spoon the burning alcohol over the crepes and that "special" flambéed crepe would be his to eat.  (Made even weirder because Grandpa never drank alcohol, and if it was wood alcohol used to make the blue flames, I'm not sure it was edible).  Whatever, he was a genius and went to MIT, and I was a kid, so whatever he wanted to do, I wasn't going to argue.

When my mom, who obviously inherited her love of crepes from her parents, would make crepes, it was a much more practical affair.  We filled our crepes with peanut butter and jelly.  I honestly thought that was the typical crepe filling until I was an adult and went to a Creperie.  I saw Nutella, ice cream, fresh fruit and savory options for fillings and PB&J was nowhere to be found.  I'd always eat my crepes from the outside-in, saving the center of the crepe, the "fillet" if you will, for last.  When we'd eat crepes at my house, it was always for dinner.  But since my sister mentioned it, I thought we'd have them for Sunday breakfast.

Crepe batter is simple to make.  A really basic recipe is:
3 Eggs
1 Cup Flour
1&1/2 Cups Milk
1/8 tsp. Salt. 

Blend in blender for a few minutes and refrigerate at least one hour before making crepes an omelet pan.

ADMISSION-Scott bought me a Crepe maker for Christmas when we were first married.  We used it a few times, but it's so gigantic, that an omelet pan and a pancake spatula work just as well.

I made the batter Saturday night because I'm too hungry in the morning to wait an hour for better to do its thing in the fridge.  I also made blueberry compote, using frozen berries, a little sugar and a wedge of lemon and also had fresh banana slices for filling options.  I was confident that Connor and Grant would flip over the crepes.  Not so much.  Connor didn't like that the blueberries weren't fresh, and was confused as to "why are the pancakes so thin?"  He wouldn't eat a single bite until I reminded him that we were heading to the museum after breakfast.  Grant, put a bite of blueberry-filled crepe into his mouth and immediately spit it out.  He wouldn't even look at the pieces of crepe that I put on his highchair tray.  Crepes=Fail.  Good thing I have no plans to take the boys to France anytime soon.  But, Scott and I enjoyed our crepes, and you will too.

Here's what we ate today

Breakfast
- S&K Crepes with Blueberry Compote and Banana
- C Crepes with Bananas and Milk
- G Bananas and Milk 
- S Tea 
Total $2.71

Lunch
- SK&C PB&J Sandwiches, String Cheese, and Yogurt
- G Crackers, Cheese, Yogurt and Milk
- C Apple   
Total $2.71

Dinner
- SKC&G Chicken Thighs, Chicken Rice, Corn and Corn Pancakes
-C&G Milk
Total $2.11

Dessert
- Brownie Bites Cookies
- S Tea
- K Milk
Total $0.13

Special Spend
Sunday Newspaper- $2

Total Spend $9.66

Tomorrow, 28 Days Later