I used to love baking. I’d bake all the time. Then, two kids later (and life), it became harder to find the time to stop everything and bake something.
Now that we been forced to stay home due to COVID19, life is slowing down a bit. *Side note: While I know many people are panicking about this, I think it’s important to remain calm and embrace this moment.
- Fear doesn’t help in any way. It only breeds more fear and increases your chance of getting sick.
- Nobody gets the chance to slow down like this in regular life (unless you have amazing vacation pay). Yes, I know people are losing work and money, trust me – I know this, but we can’t do anything about that right now. Honestly, if we’d just stay home, we’d probably get through this faster.
Since we are home, I have decided to use this time to do some of the things I always feel too busy for. Today that was baking. (And, technically cooking)
We just received our Nutella delivery (I ordered from Amazon because I wasn’t going to enter a store for just Nutella), and I decided to whipped up some crepes for breakfast. I found this recipe by Jamielyn Nye from I heart naptime. I’ve been cutting the recipe in half for our family and that works pretty well. Today I got 7 crepes with the half recipe adaptation. A couple were a little think, so I could have gotten another one or two if I went a little thinner.
This recipe is super easy (you mix it all up in a blender), and once you get the hang of the process, the cooking goes by fast.
Here are a few tips I’ve learned along the way:
- Spray the pan before each crepe.
- Pour the mixture into pan and swirl immediately. The crepe will begin to cook as soon as it hits the pan.
- Use a spatula or some tool to scrape the sides down right after swirling. This helps make it more uniform.
- These cook up fast, so don’t try to do other things at the same time.
We top our crepes with Nutella, strawberries, and bananas, but you can pick your fav toppings. As a kid, we always had crepes with strawberries that had sat overnight in a bowl with sugar over them. Then we’d top the crepe with whipped cream. It’s a blank canvas, so get creative!
The crepes are also pretty good with just a little Nutella spread down the center and rolled/folded up. I’m going to test freezing them like this and see if they thaw well for the kids to take to school, once school gets back to the normal set up.
I also baked up some lemon zucchini bread. I’ve had zucchini sitting in the fridge for about a week, and thought I’d give it a second chance at life. Lol
I found a recipe by Together as Family, and gave it a go.
I’ve only ever had lemon zucchini bread from Starbucks when they first purchased La Boulange Bakery for their pastries. It was way better than I ever would have imagined a pastry with squash would have tasted.
This recipe does call for buttermilk, so be sure to grab that if you want to make it. Good news, I don’t think anyone is stocking up on buttermilk, lol.
In an effort to reduce the amount of sugar, I used half regular sugar and half monk fruit sweetener. I didn’t go all monk fruit sweetener because I was unsure of the effect it would have on the flavor. If you do go full monk fruit sweetener, let me know the results.
If you love lemon, I highly suggest you give this recipe a try. Plus, you kind of feel good about it because it has veggies in it.
If you try either of the recipes, be sure to let me know how it turned out! Remember to relax and stay calm in this season. Drink a cup of tea and do something you enjoy.