Whisks & Drills Don’t Mix

To start, I should mention I do not like to share my kitchen. I can cook a mean meal if distractions are kept to a minimum; just go sit down and watch tv, kind sir. Take me out of “the zone”, and your supper will be burnt or you will find me in a sniffling ball in the corner. I even prefer to wash my own dishes, because anyone else will likely not do it the right way; my way. Now, for the fun part. . .

The other day, Tony discovered my whisk (which belongs in the kitchen) fits in the end of his drill (which belongs almost anywhere but the kitchen). And, because men are like children, he just couldn’t help himself.

“Do you need me to whisk that?”

“Sure.” (I am humouring you, do not wreck my crepe batter).

Now, what happened next was admittedly adorable, but I hope it never happens again. As the drill started purring, I looked over at my redneck Macgyver. What I saw on Tony’s face was not just a regular smile, but the biggest, “look at me, mom” smile I have ever seen. I fought the urge to laugh for fear he would make a habit of bringing construction tools into my kitchen, but I gave him 10 points for creativity.

Later on. . .

“Leave the new peanut butter for me to mix up. I know you don’t like doing it.”

“That’s ok, I’ll do it.”

“No, I’ll just get the drill out.”

From this conversation, I moved swiftly toward the kitchen to mix up the peanut butter while Tony was in the shower. Whisks and drills technically mix but, in the future I hope they don’t.

The crepes were delicious, by the way. They were perfect for both sweet and savoury fillings. See below for recipes.

Basic Crepes
2 eggs
1 cup almond milk
1/2 t. salt
2 T. melted margarine, cooled
1 c. flour (all-purpose, unbleached or spelt)
1-2 T. water to thin batter
Olive oil to lightly coat pan
 
Beat eggs well in medium bowl.
Whisk in almond milk, salt, melted margarine, and flour.
Cover and refrigerate for 30 min.
Heat frying pan until hot and grease with olive oil.
Pour half cup of batter into pan and tilt pan in circular motion.
Cook a few minutes, then flip.
Cook one minute more and let cool on a plate.
Repeat until all batter is used.
 
Filling:
Dessert options may include any fruit with a whipped cream topping.
We used:
1/4 c. frozen berries, thawed
2 T plain yogurt
 
Savoury options usually involve a cream-based chicken mixture. Try your hand at a roux and add herbs and vegetables!
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