Crepes and Scrambled Eggs

Saturday morning before the football game I made Spencer breakfast. Initially I was planning on waiting until we got until the Backyard Cottage until I began my adventure. BUT when I decided to make breakfast I thought, "Why not see if there's something in here I can make."

That is when I came across scrambled eggs. Easy enough, right? Right. Then I looked up pancakes, it said, "see also, crepes". Hm, so I flipped to the page. The recipe and technique seemed easy enough. I've made crepes before, just not these crepes.

The eggs were a bit different in that usually I turn the heat onto med-high, don't add oil or butter as my pans are non-stick. Then I whip eggs and water, then pout it in the pan, allowing it to cook rather quickly. Then when its almost done, add some pepper.

Instead, they tell me to put it on low heat, add some butter (I used grapeseed oil) then wait a bit. Whip 8 eggs with only 6 yolks with some milk or water (I used water), add salt and pepper, then slowly pour it into the pan. Allow for it to sit for 2-3 minutes to cook a little on the bottom. Then slowly and constantly stir. The eggs should be like a thick coustard. Cook to your desired consistency. Then remove from heat for about 1 minute, then stir in about 1 tablespoon of butter. I did do this, to see if it makes a difference, I didn't find that it did. They were good, however, they tasted very much like how I made them before.

The crepes were delicous, light and fluffy. They required the batter to be refridgerated for two hours prior. However, since I did not PLAN to make these and did not have time. I only refridgerated them while I did the eggs. It was fine.