|Crepe Batter with Soy Milk|
testing its viscosity
Alex has been asking me for crepes for a number of days. On each occasion I explain my reticence to make them, for he wants them created out of eggs and soya milk. No flour. I ask him why the soya milk and he says it is because it is good for you. But he is not interested in crepes made with flour.
Two days ago I told him to go out to the internet, find a recipe for crepes that take eggs and soya milk and will do the work. He thinks that just doing it is easier than going to find a recipe, so I obliged today – an egg crepe. The recipe was 3 eggs, 1 tablespoon of soya milk, and pour the batter into a pan that has about ¼ of an inch of oil in it. I do this for eggs strips that go into deluxe fried rice – why not for him. After sprinkling freshly grated cheese on the crepe, I rolled it and offered it to him.
Whoops! That is not what he was wanting and he would show me how to make it himself.
Rebecca and I have discussed her kids in the kitchen. We decided that it is better to experiment with eggs, maybe make a few mistakes, than to trouble ourselves about having them turn out a perfect project.
So I stood back. Alex put one cup of soya milk in the 12 inch skillet (no oil, for that was part of what I did wrong – too much oil). He let it boil. Then cracked an egg in and added a lot of cheese. Then, stir, stir, stir. Then try to flip the product over – which was a couple of inches high – the cheese stretching out as he stirred. He went to the strainer, trying to correct something – though he did not know what.
Finally he put it into a bowl saying it didn’t really work out as he had planned.
I tasted some. “Mmm. Good," I said. Who wouldn’t like all of that cheese melted and soft . What he had created was a delicious sharp cheese fondue.
“Too much fat for me. I would gain weight and weight is too hard to walk it off,” I sorrowfully replied.
Thus ends the tale of crepes made from a cup of milk, 2 cups of cheese and one egg.