Comfort Food

I first discovered what "comfort food" was about 7 years ago. I was still at university and I made one of my regular pit-stops at Basement Books - a hole in the wall, makeshift discount book store. The books weren't preloved or anything, just not in flawless condition. Think of it as a factory seconds store for books! They also had stationery and art supplies so you can see why I always wondered in - you never know what you'd find. On this occasion, as always I checked out the cooking section.

I picked up a book based on its cover - a royal purple felt material, stylishly embossed with shiny silver letters that spelled out "Comfort Food". There was a glossy photograph of a rather sloppy looking dish - bangers and mash with gravy. As I flipped through it I found many similar seemingly easy and achievable dishes - apple and cinnamon pancakes, eggs benedict, croque monsieur and even chocolate mousse. With a price label of about $5 and feeling extremely intrigued, I decided to take the plunge and indulge in purchasing the book. Plus, Paul and I were still in the lovey-dovey dating stage and I was eager to impress him with such dishes. Long story short, the chocolate mousse was an EXTREME success - he ate all that I had made except for what I served myelf (in one sitting too), and we are now coming up to 3 years of marriage :)

This morning was an absolutely beautiful autumn morning. The kitchen thermometer read 22 degrees celcius, the sky was bright blue with the sun filling my home with glorious light (courtesy of our skylights!). This motivated me to cook up a yummy breakfast with what little ingredients I had in the pantry. My absolute favourite comfort dish would have to be crêpes with sugar and lemon juice. The sourness balanced by the sweet granules and heated by the warm, tender crêpes makes me feel warm and happy inside!

Crêpes with Lemon & Sugar

Whisk 2 eggs with 1¾ cups milk

Slowly incorporate milk mix into a bowl containing 1 cup of plain flour

Add 2 tbsp melted butter and mix until smooth

Rest batter covered for 30 minutes

Grease crêpe pan (or non-stick fry-pan) with butter

Place batter into pan and swirl to spread thinly

Cook for 1 minute, flip, cook for 1 minute

To serve:

Fold crêpes into quarters

Sprinkle with granulated sugar

Serve with lemon wedges

Enjoy