Crepes

Last night I went to meet a jeweler who is doing some work for our family.  Although I had spoken on the phone with Sol several times, I had not had the pleasure of meeting him.  From his accent, I could tell that Sol had grown up in a country where he had spoken French so I was already curious.  As I pulled up in front of his home, Sol was waiting for me outside, tending to some flowers in the garden.  He greeted me as if I were an old friend and put me completely at ease.  Once inside, he introduced me to his wife but before we discussed the reason for my visit we spent some time getting to know each other.  Sol told me that he and his wife were from Egypt and showed me a newspaper article which featured a photograph of the synagogue his family belonged to outside of Cairo.  We talked about his family, his home, his synagogue and his community.  Although Sol’s wife did not say much, she exuded warmth, had great presence and was a gracious hostess.

When I left, I felt fortunate to have met this lovely couple, not only because he was able to do what I came to ask of him, but because I was able to observe the loving and adoring glances that he gave his wife.  She was the mother of his children and he spoke to her in the same gentle manner that he used when speaking with me.  I left with a smile on my face for two reasons. Knowing that our son and soon to be daughter-in-law would have the bands that they wanted,  but being a true romantic,  I was also smiling at the thought of Sol who clearly celebrates Mother’s Day every day, even on an ordinary Tuesday afternoon.

Wishing you all a very Happy Mother’s Day.

Crepes are a perfect food for Mother’s Day Breakfast.  The trick is to make sure your pan is hot before you add the batter.

Crepes

2/3 cup flour

2 eggs

1/2 tsp sugar

3/4 cup low-fat milk

1 Tbs oil

Combine all ingredients in a  large bowl. Whisk until batter is smooth.  If batter is too thick, thin with small amounts of additional milk.  I pour a little bit of oil on a small plate and dip a paper towel in the oil.  I grease a small skillet with the paper towel, and heat pan over high heat.  Take a large spoon and add batter, tilting pan so batter covers bottom of pan.  Cook for about one minute and then turn over and cook on the other side.  I like them with lemon juice and powdered sugar but the possibilities are endless.

Serves 4.

Enjoy,

Irene