THE FIRST THING I DID WHEN I LEFT THE BIG APPLE FOR THE GOLDEN STATE WAS SLEEP. I slept like it was my job and also my hobby. I was so damn tired, and since I had no plan for what came next, sleep was the only thing that made sense. I had come to an ending; I could not go forward as I had been—I had to change. I wrapped myself in a chrysalis of blankets and transformed.
As I rested, time lost all meaning; the days blurred together, dreaming and waking becoming indistinguishable. It was wonderful and scary and dangerous. I remember lying in bed, staring at the ceiling, thinking Why get up? for the hundredth time. Healing could turn into depression at any moment; I needed to answer that question.
In the meantime … coffee! Even with all the sleep I could want, I still wanted coffee. That’s why I had gotten up all those other days. Habit or addiction? Who cares? Piotr would come home for lunch and we’d go out or have eggs. Might as well put the pot on.
Side note: Answers don’t always come like a brick to the head. Sometimes you’re staring right at them. At that time, for two months I bitched about why I didn’t have a reason to get up, feeling like a loser, cursing the world for abandoning me … while at the same time, I woke each morning secretly looking forward to cooking breakfast.
I knew how to make eggs. Maybe not the right way, but come on, you crack it over some heat and it’s done. I’m not that stupid. But just as a curiosity, I wanted to know, Is there a right way to make scrambled eggs?
The answer is no, it’s all personal preference—though I’m sure someone will have something to say about this assertion. However, I did learn that I was overcooking my eggs, if I wanted a good scramble. My preferred version is soft, slightly wet, but definitely not the polenta-like fancy version. I crack 2 eggs in a cup, add a pinch of salt, and whisk them with a fork for 30 seconds. Then I heat a small pan over medium-low heat, melt 1 tablespoon butter, and add the eggs. You can also add milk or cream during the whisking process, but it would be less eggy, so I don’t. Using a spatula, stir the eggs until small curds form, then remove right before they’re fully cooked. (They will continue cooking from their own heat.) I eat them with a good dollop of ketchup and dry toast, or jelly and toast. Please don’t judge.
After exhausting the scrambled egg theme, what else could I make? Each day was an experiment. I tried various boiled egg times, poached, slow-cooked, even steamed eggs. I made some awful-looking, delicious-tasting omelets, finding what vegetables and spices go well together. Fresh dill, capers, and crème fraîche go fantastically well with eggs, whether they’re mixed in, added on or around the eggs, or used individually.
My favorite breakfast dish was a piece of toast with half an avocado, cut or mashed, and a simple over-medium egg on top. Maybe some freshly ground salt and pepper and a cup of coffee. Another keeper was learning how easy it is to make deviled eggs—hard-boil an egg, slice it in half, remove the yolk, and mix it with some mayo, mustard, or a bit of horseradish (if you like spicy). Sprinkle in some salt and pepper and spoon the yolk mixture back into the white of the egg. Or, if you want to be fancy, place it in a Ziploc bag, cut the tip of one corner, and squeeze the yolk mixture out in patterns.
Brunch quickly became my thing—we ate bigger and bigger meals, and my habit of eating a large, heavy, late dinner or over-snacking at night became a thing of the past. I found myself waking up naturally, without an alarm, and not being able to go back to sleep! I had all this energy; I didn’t want to sleep anymore.
I had always thought I was a night owl, and yet here I was waking at the break of dawn, like a lark—what was going on? Did the cocoon thing really work? Scientifically, I have no idea why, but my gut says that digestion has a lot to do with it. Whenever you eat your biggest meal is when you’ll have the most energy. Eating breakfast or at least a big brunch gives you energy during the day, so you can run around and be tired when night comes around. Hmm (steepled fingers) … interesting.
So, yeah, that’s what happened. I finally found a reason to get up and do something with my day. We ate a lot of eggs and experimented with many alternatives—some more challenging and interesting than others—and eventually settled on a contented routine consisting mainly of these recipes.
I HAVE ALWAYS HAD A DEEP, ALMOST ROMANTIC LOVE FOR BREAKFAST. AFTER DRINKING THE mandatory morning coffee, I would already be in the kitchen, so I figured I might as well make breakfast. Which led to the question …
WHAT’S IN THE KITCHEN?
In a perfect world, these are the ingredients I would always have on hand, and they would be all you needed to make the following recipes. I leave some items open to be personalized, such as cheese and protein preference, but if you have these ingredients, you’re all set.
• fresh eggs!!!
• a very good butter (salted or unsalted, but not in a tub) (make sure it really is butter by reading the label)
• spinach, kale, avocado, peppers, mushrooms
• onions, garlic, and tomatoes (kept on the counter, not in the fridge)
• milk, heavy cream
• cheese, bacon, sausage, tofu, smoked salmon, ham
• bread or bread-like substance (English muffin, corn tortillas, etc.), quinoa, or your grain of preference
• flour, sugar, baking soda, baking powder, confectioners’ sugar
• fresh fruit (especially lemons)
• honey, maple syrup, olive oil, canola oil, rice vinegar
• salt, pepper, cinnamon, vanilla extract
INTERNATIONAL HOUSE OF BREAKFAST
When I was young, my mom would make me scrambled eggs with toast and/or cereal for breakfast, or I’d get a breakfast sandwich to go if I was late and missed the bus. In high school and college, I upgraded to IHOP (International House of Pancakes), a chain of then-local diners, for my brunches, but it wasn’t until I traveled to other countries that I realized how different breakfast is in every culture.
Experiencing other cultural norms completely changed my perception of food. In Piotr’s hometown of Krakow, Poland, the morning meal isn’t that big a deal. Mostly pastries and coffee, sometimes sandwiches and coffee, or else just coffee. In mainland Italy, it’s the best cappuccino of your life and a croissant or pastry. In Sardinia, off the coast of Italy, it’s almond cakes, yogurts, fruits, and cheese.
In Germany it’s bread rolls called Brötchen and butter or jam, cold cuts, and soft-boiled eggs. In Greece, it’s a cigarette and coffee, or tiganites, these amazing mini-pancakes soaked in honey. In Korea, it’s soup, rice, and kimchi, or a really delicious scrambled egg with jam sandwich that my sister-in-law made for me (but that may not be traditional). In Singapore it’s kaya toast and soft, almost liquid, boiled eggs. In Japan, it’s miso soup, fish, rice, and seaweed. There are so many different ways to enjoy the first meal of the day.
TYPES OF PORRIDGE
Porridge is, by definition, any grain, cereal, or legume that is boiled in water, milk, or both, and served hot. It can be made from rice, corn, quinoa, oats, etc., and every culture has its own take on this healthy breakfast option. Here are just a few of the common types.
Rice Porridge: a.k.a. congee or juk. You take rice and cook it in a liquid until it reaches a soupy consistency. Bring 6 cups water + ½ cup uncooked short-grain rice to a boil, then reduce to a simmer. Cover, stir occasionally, and cook for 1 to 1½ hours. This will create a very bland porridge, but you can make it sweet or savory by using milk or stock instead of water, and/or by adding meat, eggs, vegetables, and seasonings.
Grits: These are coarsely ground white or yellow corn kernels, boiled in water or milk. For a savory version, bring 1 cup water + ¼ cup grits, ½ tablespoon butter, and a pinch of salt to a boil, then reduce to a simmer. Cover, stir occasionally, and cook for 20 minutes. For a sweet version, bring 1 cup milk + ¼ cup grits, ½ tablespoon honey, and a pinch of salt to a boil, then reduce to a simmer. Cover, stir occasionally, and cook for 30 minutes. Quick-cooking grits are also commercially available.
Quinoa Porridge: This is quinoa cooked in water or milk. Thoroughly rinse the quinoa. Bring ½ cup of quinoa + 1½ cups of milk to a simmer. Cover, stir occasionally, and cook for 10 minutes. Add 1 tablespoon of brown sugar and a pinch of cinnamon, stir, then continue to simmer for 15 minutes. Serve with milk and fruits/nuts. You can substitute almond or soy milk here, too.
OATMEAL AND THE LIKE
Oatmeal is a type of porridge made by processing oats, but there are a lot of different varieties to consider. To begin with, let’s talk about groats, which are the whole oat berries without their hulls (the hulls are inedible). A groat looks like a seed and includes the bran and germ, making it rich in fiber and nutrients. It takes the longest to cook and needs to be soaked for at least one hour, but preferably overnight, before being cooked and made into oatmeal. The most common oatmeal options are:
Steel-cut Oats: Chopped whole groats.
Simmer 3 parts water:1 part oats for 20 to 30 minutes.
Scottish Oats: Stone-ground groats.
Simmer 3 parts water:1 part oats for 10 minutes.
Rolled Oats: a.k.a. “old-fashioned oats.” These are steamed and flattened (rolled) groats, which are then dehydrated.
Simmer 2 parts water:1 part oats for 10 minutes.
Quick Oats: Rolled oats that are chopped before dehydrating and/or steamed longer.
Simmer 2 parts water:1 part oats for 3 to 5 minutes.
Instant Oatmeal: Quick oats that are rolled and steamed for an even longer period of time.
Add ½ cup boiling water to ⅓ cup instant oatmeal and stir.
Oat Bran: The outer coating of a groat, which is mostly fiber—it’s a byproduct of making oatmeal. Used as an additive or can be made into a porridge like Cream of Wheat.
Slowly add ⅔ cup oat bran to 2 cups of boiling water and cook for 2 minutes.
I SHALL BEGIN WITH THE MOST AMAZING AND PERFECT INGREDIENT—EGGS. NOT ONLY ARE they delicious, easy, and quick, but they are as fundamental to cooking as water and salt, which is—ironically—all you need to cook them. Well, that and maybe a little pepper. The difference between a good egg and a great egg, however, is its freshness.
All USDA-graded egg cartons include two different dates: The sell-by (or expiration) date and a three-digit number between 001 and 365 known as a Julian date, which indicates the exact day that carton was packaged. This number represents a consecutive day of the year (001 = January 1, 365 = December 31), and it is the best gauge of freshness.
Here are my tried-and-true methods for cooking eggs:
Boiled: Fill a pot with cold water so the eggs are fully submerged, and bring the water to a boil. Once the water starts to boil, set your timer for: 3 minutes exactly for 3-minute eggs (yolks are liquid but the whites are mostly firm); 4 minutes for soft-boiled eggs (yolks are runny with some firmness); 6 minutes for slightly firmer soft-boiled eggs (yolks are velvety); 15 minutes for fully hard-boiled eggs (yolks are solid and chalky). Once the allotted time is up, remove the eggs from the pot quickly and place them in cold water or under cold running water. This will help the shell come off without making an unappetizing mess.
Fried: I prefer to fry my eggs in olive oil (rather than butter) because I like them crispy. Heat 1 teaspoon olive oil over medium-high heat and gently crack an egg over the pan so the yolk remains intact. Olive oil typically has a higher smoke point than butter, so it may crackle—this is fine. Depending on how runny you want your eggs, act accordingly: For a sunny-side up egg, once the white has solidified, turn the heat as low as possible, cover with a lid, and cook for 1 minute. For an over-easy egg, follow the same steps but cook for 3 to 4 minutes. For an over-medium egg, wait until the white has fully formed, then quickly flip and fry the other side for 30 seconds. For a well-done fried egg, follow either method (with lid or flip) and cook until the yolks are solid.
Scrambled: For scrambled eggs, butter is better than olive oil because it adds flavor and creaminess. (Note: Use butter, not margarine, and preferably the best quality salted or unsalted that you can find.) In a bowl, whisk your eggs until everything is uniform in color. Heat 1 tablespoon butter over low heat and, once the butter begins to foam, add the eggs. Using a rubber spatula or wooden spoon, gently stir or push the eggs until small curds form. For a delicate, ricotta-like texture, stir continuously over low heat until the eggs are set. For a more solid texture, raise the heat to medium and push the eggs around until they are firm. Season with salt and pepper.
Poached: It is essential that the eggs are as fresh as possible when poaching, so the whites are firm and tight to the yolk and will therefore hold their shape. Fill a 1½- to 2-inch-deep pan with water and bring to a simmer (small bubbles). Crack the egg into a shallow cup or bowl, making sure the yolk remains intact. Slowly add the egg to the simmering water. (Note: Adding a bit of vinegar to the water helps set the egg but does affect the taste.) Cook the egg for 1 to 2 minutes. Gently remove the egg with a slotted spoon or strainer and place on a paper towel to absorb any excess water. Trim the edges if so desired.
SERVES: 2
INGREDIENTS
¼ red onion
1 jalapeño pepper
2 eggs
extra-virgin olive oil
salt and pepper
2 flour tortillas
½ avocado
hot sauce/salsa (optional)
DIRECTIONS
1 Dice the red onion and jalapeño pepper.
2 In a bowl, whisk the eggs.
3 Heat a pan with a few drops of olive oil and sauté the peppers and onions until the onions are translucent.
4 Add the eggs to the pan and season them with salt and pepper. Using a spatula, stir until small curds form and the egg is cooked to your preference.
5 Heat the tortillas in a microwave or pan so they are flexible.
6 Cut up half an avocado.
7 Spoon the scramble and avocado into the center of the tortillas. Add your favorite hot sauce or salsa (optional). Fold two opposite sides of the tortilla inward, then roll it up. You can wrap the burrito in aluminum foil to help it keep its shape.
NOTE This is an essential SoCal breakfast to-go. It takes 1 minute more than your favorite scramble, and then you can eat it with one hand on your way to wherever you’re going in the morning. This is another of those infinitely adaptable recipes, and it can be microwaved back to life as a midday snack.
SERVES: 4
INGREDIENTS
1 apple
2 cups flour (250 grams)
2 tsp baking powder (8 grams)
¼ tsp salt (1 gram)
2-3 tsp cinnamon sugar (8–12 grams)
¼ tsp vanilla extract (1 ml)
2 eggs
1–2 cups milk (240-475 ml)
1 tbsp butter
maple syrup
DIRECTIONS
1 Core and peel the apple. Cut into ¼-inch slices horizontally, so the cored hole is in the center of each slice.
2 Combine the flour, baking powder, salt, cinnamon sugar, vanilla extract, eggs, and 1 cup of milk. Mix with an electric mixer or whisk thoroughly by hand. Keep adding milk, little by little, until the batter is thick enough to evenly coat the back of a spoon.
3 Heat butter and spread evenly on a large nonstick pan over medium-high heat. Wait until it’s hot, but be careful not to burn the butter.
4 Pour about ¼ cup of batter onto the pan and place a slice of apple in the center, gently pushing it into the batter.
5 Flip once the bottom is browned, cooking the pancake for about 1 to 2 minutes on each side. Repeat until all the batter is used.
6 Serve with maple syrup and any leftover apple slices.
NOTE This basic pancake batter is an essential recipe because it’s cheap, easy, and super flexible. It can be made plain or with other filling options like pears, blueberries, raisins, nuts, etc. Or, if you’re a savory kind of person, you can experiment with spinach and cheese fillings. (In that case, I would skip the syrup.)
SERVES: 4
INGREDIENTS
Leftover cooked sausage
5 button mushrooms
½ yellow onion
1 ripe tomato
extra-virgin olive oil
2 cups fresh spinach (450 grams)
6 fresh eggs
salt and pepper
½ cup feta cheese (75 grams)
¼ cup milk (60 ml)
DIRECTIONS
1 Preheat the oven to 375 °F (190 °C).
2 Chop the sausage, mushrooms, and onion into small, similar-size pieces (so they will cook evenly), and slice the tomato.
3 Heat a pan with a few drops of olive oil and sauté the sausage, mushrooms, onions, and washed spinach until the onions are translucent. Remove from heat.
4 In a large bowl, whisk the eggs and season with a pinch of salt and pepper. Add the feta cheese, milk, and sautéed vegetables, then stir.
5 Pour this mixture into a pie pan and place the tomato slices on top.
6 Bake for 30 to 35 minutes, and let cool for 5 minutes.
NOTE This is a great dish to make for breakfast because it can last for a few days in the refrigerator and it gets better every time you reheat it. You can also substitute any other protein for the sausage—tofu, bacon, chicken leftovers, etc.—and kale or chard for the spinach.
SERVES: 4
INGREDIENTS
4 slices bacon
4 slices chalka bread
2 eggs
½ tsp vanilla extract
1 tsp cinnamon sugar (4 grams)
¼ cup milk (60 ml)
a pinch of baking powder
1–2 tbsps butter (14-28 grams)
maple syrup
raspberries (optional)
DIRECTIONS
1 Place 2 paper towels on a large plate and lay the bacon strips on top. Cover with 2 more paper towels and cook in a microwave on high for 2 minutes. Pat down, and then continue cooking in 30-second intervals until crispy.
2 Slice the chalka bread into thick slices.
3 In a large bowl, whisk the eggs, vanilla extract, cinnamon sugar, milk, and a pinch of baking powder.
4 Heat butter and spread evenly in a large nonstick pan over high heat.
5 Stir the batter so the cinnamon doesn’t sink to the bottom right before you dip the bread in it. Coat the bread completely, then place in the pan and lower the heat to medium.
6 Cook until the bottom side is browned and flip to cook the other side (about 2 minutes). Repeat with all the slices.
7 Serve with maple syrup and raspberries.
NOTE The key to this recipe is to use chalka (recipe on pg 218) or another thick, sweet bread that is at least a day old and slightly dry. This allows it to absorb the batter better, for a rich and eggy taste. I prefer to microwave my bacon to make it evenly crunchy and lower in fat. Plus, it saves me from having to clean one more pan.
SERVES: 2
INGREDIENTS
½ cup quinoa (100 grams)
1 cup water (240 ml)
4 large kale leaves
¼ red onion
2 garlic cloves
extra-virgin olive oil
salt and pepper
2 eggs
DIRECTIONS
1 In a small pot, combine quinoa with water and bring to a boil, then reduce to a simmer and cook covered for 10 minutes. Lightly fluff the quinoa using a fork, then let it rest.
2 Remove the stems from the kale and chop the leaves into small pieces or strips. Dice the red onion and mince the garlic cloves.
3 Heat a few drops of olive oil in a large pan and sauté the onions and kale over medium-high heat until the onions are translucent.
4 Add ½ cup of the cooked quinoa (or however much you want) and the minced garlic, drizzle a bit of olive oil on top, and stir. Season with salt and pepper, reduce the heat to medium-low, and cook for another 3 to 5 minutes.
5 In a separate pan, add a few teaspoons of olive oil and fry the eggs.
6 Serve the quinoa with the eggs on top and season with salt and pepper.
NOTE You can’t go wrong with kale and garlic. I like using dinosaur kale for sautéing because it has a velvety texture that goes well with quinoa and eggs. This is a very quick and easy recipe, and you can substitute spinach or chard for the kale. You can also add some mushrooms (sauté them with the onions and kale) for an earthier taste.
SERVES: 10
INGREDIENTS
1 tbsp butter (14 grams)
2 eggs
1 cup milk (240 ml)
½ tsp vanilla extract (2 ml)
1 cup flour (128 grams)
½ tsp salt (2 grams)
canola oil
FOR THE STRAWBERRY BUTTER
½ cup butter (113 grams)
3–5 strawberries (diced)
1 tbsp powdered sugar (12 grams)
⅓ tsp vanilla extract (1 ml)
DIRECTIONS
1 Take the butter, eggs and milk out of the refrigerator, and let these ingredients come to room temperature.
2 Melt 1 tablespoon butter in a saucepan or microwave.
3 In a blender, combine the melted butter, eggs, milk, and vanilla extract, and blend.
4 Add the flour and salt and blend for 15 seconds or until well-combined and bubbly. Then let the batter rest for 1 hour at room temperature.
5 In the meantime, make the strawberry butter: Blend the room-temperature butter with the diced strawberries, powdered sugar, and vanilla extract until smooth. Wrap in parchment paper and refrigerate until ready to use.
6 Preheat the oven to 450° F (235° C) and place the oven rack on the second-to-last rung.
7 In a muffin pan, place ¼ teaspoon of canola oil in each of the outer cups (leaving the center 2 cups empty). Once the oven is preheated, bake the muffin pan for 15 minutes.
8 Carefully remove the hot muffin pan from the oven, stir the batter, and fill each cup halfway up with batter. Then place back in the oven.
9 Bake for 10 minutes or until the batter has popped (risen).
10 Without opening the oven, lower the temperature to 350° F (180° C) and bake for an additional 20 minutes until the tops are golden. (Make sure they don’t burn.)
11 Remove the popovers from the pan and let cool on a wire rack. Gently poke holes in the bottoms to allow the heat to escape. Enjoy while hot.
NOTE The key to this recipe is to lower the heat mid-bake. The high temperature creates fluffy, cloud-shaped cakes, but it would burn the tops if it continued to bake through the remaining time without the reduced temperature. You can also add herbs or cheese to the batter for a savory version.
SERVES: 2
INGREDIENTS
4 eggs
a pinch of baking powder
a pinch of salt
½ tbsp butter (7 grams)
salt and pepper
SAVORY FILLING OPTIONS:
cheddar cheese, spinach, onions, scallions, peppers, ham, tomatoes, garlic, cooked chicken, mushrooms, smoked salmon, (basically anything that can be eaten raw or without much cooking)
SWEET FILLING OPTIONS:
jam or preserves, fresh fruit, sugar, chocolate
DIRECTIONS
1 Separate the eggs, placing the whites in a large bowl and yolks in a small cup.
2 Add a pinch of baking powder and a pinch of salt to the egg whites, and beat using an electric mixer until foamy but not firm.
3 Add the yolks and beat until well-combined.
4 Chop up any vegetables, meats, or fruits for your filling, and have them ready to quickly add when needed.
5 Heat butter and spread in a large nonstick pan over medium heat.
6 Pour the eggs evenly into the pan. After 1 to 2 minutes, scrape around the edges with a spatula to see if the bottom is browned. (Timing will depend on the size of your pan and the thickness of the egg.)
7 Lower the heat to medium low and add your choice of fillings to one half of the pan, then carefully fold the other half of the omelet over the filling and continue cooking for 1 to 2 minutes. Carefully flip the omelet and cook the other side for another minute.
8 Remove to a plate and season with salt and pepper (if your omelet is savory). Serve immediately.
NOTE When Grandma Teresa made this omelet, it drove her crazy whenever it would collapse, just like a soufflé. This happens because the air in the egg whites (which creates the fluffy, light texture) cools and deflates the omelet. Don’t worry—collapsing won’t affect the omelet’s taste, but if you want the omelet to stay pretty, then serve it immediately.
SERVES: 2
INGREDIENTS
2–4 eggs (based on how many you want)
a handful of spinach
salt and pepper
1 tbsp rice vinegar (15 ml)
1 tbsp butter (14 grams)
⅓ cup heavy cream (80 ml)
⅓ cup shredded cheddar cheese (40 grams)
½ tsp lemon juice (2 ml)
2 English muffins
1 package (2 oz) smoked salmon (60 grams)
DIRECTIONS
1 Crack the eggs into small individual cups or bowls.
2 Fill a deep-sided pan (about 2 inches tall) with water so it comes up 1½ inches and bring the water to a simmer.
3 Place a handful of spinach in a small pan. Season with salt and pepper and cook covered, over medium-low heat, until wilted.
4 Using a thermometer, test the water. Once it has reached 180 °F (82 °C), add the rice vinegar and stir. Gently add each egg into the water (making sure they don’t touch), and cook for 4 to 5 minutes.
5 Heat a small saucepan over medium heat and melt butter. Add heavy cream and whisk. Add the shredded cheddar cheese little by little, so the sauce doesn’t become too thick. (Be sure to dip your finger in and taste as you go—you might not want to use all the cheese.) Whisk continually until smooth. Add lemon juice and a pinch of salt to taste.
6 Toast your English muffins.
7 Remove the poached eggs from the pan with a slotted spoon and place on a paper towel to absorb the excess water. Cut off any odd strings or rough edges (optional).
8 Assemble the Benedict: Start with the English muffin, then pile on the spinach, a few slices of smoked salmon, and the poached egg. Pour the sauce on top.
Note A traditional Benedict uses a hollandaise sauce, but this recipe calls for a simpler, cheesier version that is a good entry-level sauce to go with an already complicated dish. The other version I like is called a SoCal Benedict and uses avocado instead of salmon.
SERVES: 2
INGREDIENTS
1½ cups water (350 ml)
1½ cups milk (350 ml)
2 eggs
½ tsp baking powder (2 grams)
5 tbsp flour (40 grams)
a few drops of canola oil
1 cup heavy cream (235 ml)
¼ tsp lemon juice (1 ml)
¼ tsp vanilla extract (1 ml)
2 tbsp confectioners’ sugar (15 grams)
2 cups fresh strawberries (450 grams)
DIRECTIONS
1 Combine the water, milk, eggs, baking powder, and flour in a blender and blend until smooth. Make sure there are no lumps.
2 Heat a large pan over medium heat. Add a few drops of canola oil and use a paper towel to spread the oil evenly over the pan. (You will need to re-oil every 5 to 6 crêpes, so keep that paper towel handy.)
3 Pour some batter into the pan so you have a thin, even layer. Tip and rotate the pan to make the crêpe as thin as possible. Flip the crêpe over when the edges begin to brown and lift, then stack the finished crêpes on a plate. Cover with a clean dish-towel to keep them warm. Repeat this process until all the batter is used.
4 Using an electric mixer, whip the heavy cream until firm. Add the lemon juice and vanilla extract and continue mixing. Slowly add the confectioners’ sugar until well-combined.
5 Wash and slice the strawberries.
6 Fill each crêpe with the whipped cream and strawberries and fold or roll up.
NOTE Crêpes without any filling will keep very well in the refrigerator stored in an airtight container or (even better) on a plate covered with cellophane for up to 2 days. They make an excellent cold snack when served with jam. Instead of folding, you can also roll them for more portable snacks.
