Pon Pon recently celebrated her second week birthday! I still can’t believe how quickly time flies.  It seriously feels like it was only yesterday that I pushed the little munchkin out into this world!

Although the baby’s weight is back to the birth weight (which is a major milestone  ) and she is growing every day before our eyes, it’ll be at least another several weeks until she gets to go outside in the crowd. Unfortunately, this means that going out for weekend breakfast is out of the question … but there’s no need to cry over it. Instead of going out, we decided to bring the breakfast to our bed (not literally, of course, since our bed is now filled with swaddle blankets and all things baby) by whipping up a Bea Bea-inspired dishes at home!

And guess what? We saved about $40 by cooking at home, which can definitely kick start Pon Pon’s college fund … or not.

Nutella Crepe
(Makes about 4 large crepes)

1 cup all-purpose flour
1 tablespoon granulated sugar
1-1/2 cup milk
1 egg
Corn oil (or any oil with no flavor – I don’t recommend using olive oil for this)

Garnish (for one crepe):

Nutella (about 2 tablespoon for each crepe)
1 banana, sliced
1 strawberry, sliced
2 tablespoon, agave nectar, syrup, or honey
1 tablespoon powdered sugar

Instruction:

① Mix the flour and sugar in a bowl. Add milk and egg, and mix well with a whisk.

② Lightly oil the frying pan with corn oil over medium low heat. Scoop the batter onto the pan, and spread the batter evenly by tilting the pan while the batter is still thin.

③ Let the batter cook for about 1 minute, or until the surface is lightly golden. Flip and cook the other side for another minute or so. Remove the crepe from the pan and place it on a plate. Repeat steps ② and ③ three more times to make a total of four crepes.

④ Generously smear one side of crepe with Nutella. Fold the crepe into three, like folding a letter, and place it on the plate with folded side down.

⑤ Place the banana and strawberry slices on top of the crepe. Drizzle with agave nectar, and sprinkle powdered sugar.

The verdict:  I really liked the consistency of the crepe — bouncy without being tough and overly chewy.  There’s a perfect amount of sugar to make it subtly sweet but not too overwhelming.

This was inspired by a recipe from a Japanese site, Cookpad, where regular folks can submit their own recipe.  The recipe called for one cup milk but I found that it needed a little more liquid.  The crepe turned out a little like pancake with only one cup … so I added extra 1/2 cup to thin out the batter.  It got much better once I added the extra milk.

Eating crepes make me want to go back to Paris!

I made scrambled eggs with American cheese, with bacon on the side (we like to boil our bacon instead of frying them — I know, we’re strange) to go with the crepes.

We had to spring forward one hour for Daylight Savings Time this morning.  Oh boy, do I miss that one hour we had …