Pancake was a very popular girl. She had many friends and was rarely alone. A lazy Saturday morning seemed incomplete without her presence. One day, Pancake’s sexy European cousin, Crepe, came to visit. Pancake always secretly dreaded these family reunions. Crepe was a slender flirt with designer clothes and a beguiling accent. Whenever Crepe was around, Pancake felt invisible. She couldn’t help but be secretly jealous of her cousin. This particular visit however, there was something different about Crepe. She was softer around the edges. Rather than sporting an old world sneer and five inch Louboutins, she had a kind word for everyone, and spent all day smiling. At one point, Pancake even overheard Crepe humming “Moon River” to herself. Crepe had met a Canadian named David. It was a whirlwind courtship as David wooed her with gifts of tea and won her over with his North American charm. Before long, it was time for Crepe to return home, and just as quickly as the romance had begun it met its fated end.
The memory of her Canadian summer stayed with Crepe forever. Even years later when she would smell the tender perfume of a rose, or see a young couple holding hands, she would smile to herself and make a cup of tea.
Chocolate, Strawberries, and Rose petals!! In a tea!!! It’s so pretty!
Confession: When I show this to you in the store, I don’t do it for you-I do it for me.
1/2 cup all purpose flour
2 tablespoons love tea # 7 (loose tea leaves)
1/4 cup milk
1/4 cup steeped love tea (cooled)
1/8 teaspoon salt
1 tablespoon butter, melted.
1/2 teaspoon vanilla
1.) Crush tea leaves until they are broken down into a powder.
2.) In a large mixing bowl, whisk together the flour, tea and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. (If you are not friendly with the whisk, you could simply put everything into a blender and pulse until smooth.)
3.) Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter covers the surface evenly. As crepes are meant to be thin, I found it easiest to remove the pan from the heat as I poured the batter onto it, returning it to the element once it was evenly distributed.
4.) Cook the crepes for about 2 minutes until the bottom is light brown. The edges will begin to curl inwards towards the centre of the crepe. When this happens, it’s time to flip them! Loosen with a spatula, turn, and cook the other side.
5.) Serve hot. Accessorize with fruit or topping of your choice. Turn on some heady music and taste the love.
My Love Crepes got a little amorous with the maple syrup.