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This is my breakfast peach crepe.
Crepe recipe.
2 eggs
2/3 cup milk
1/2 cup flour
1T butter melted
1/4 t salt
1 t sugar
Blend each ingredient very briefly with a whisk or just pulse with a blender, adding flour last. Best if you let it sit at least 20-30 minutes for a smoother texture (even over night if you remember). Into medium hot skillet with a little butter, pour in about three tablespoons of mixture and tilt skillet so that it covers the bottom. Cook about a minute and then with a thin spatula and your fingers try to get the spatula under the middle and flip over to continue cooking about 15 seconds more. They are fragile but you learn a light touch with some practice. Adjust temp and amount with a little experience and it will become natural. I used to lose the first crepe to testing.
Stack them on a plate as you cook the entire batch, they won’t stick together. They freeze well also.
Fill with fruit, a sprinkle of brown sugar and yogurt, creme fraiche or sour cream.
For savory crepes leave out the sugar and add herbs or seasonings. Great with chicken and mushroom fillings.