Rachel Awtrey

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A French kind of morning.

This morning I was fortunate enough to not have a class. My first class on Tuesday/Thursdays aren't until the afternoon which means my favorite: slow mornings. 

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We slept in and woke up slowly, headed to the kitchen and turned on the griddle. I was so excited to be able to use my Kitchen Aid mixer once again (it's becoming a staple). I whipped up a crepe batter and Thomas chopped some fresh strawberries we bought at the grocery store yesterday in preparation for this slow morning. 

He poured the coffee grinds and started the coffee while I poured the batter onto the skillet and started breakfast. 

Our slow morning isn't complete without some kind of music. I have put together some of my favorite french, jazzy favorites into a "slow morning" playlist on my Spotify account. Takes me straight to the heart of the french countryside. 

I love crepes over pancakes because 1. They're easier to flip 2. They're tastier and 3. I almost feel like because they're thinner, they're healthier? 

We love to add Nutella and our favorite fruits or jams for a perfect morning dessert. Crepes + coffee + some fresh orange juice, you're set. 

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I found the perfect crepe recipe that turned into the crispy but soft, floppy browned and sweet crepes. It's an easy recipe because all you do is whip all ingredients together and pour on a griddle or skillet. 

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2 eggs
1 cup of flour
1 cup of milk
1/4 tsp of salt
2 tbsp of sugar
1 tsp of vanilla extract 
1 tbsp of butter
and oil for frying 

Make sure the griddle is basically searing so that you only spend about 1-2 minutes on each side of the crepe before flipping.

Seriously, so simple. They're even better if you eat them in bed or on a couch. Comfy food is meant for a comfy experience. 

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