For many years, I’ve always made a summer to-do list. I usually set to work on it right at the beginning of June when the days feel long and ripe with possibility. The list often involves things like learning to bake sourdough bread or making homemade ricotta, doing an epic hike I’d read about in a local magazine, training for a marathon, or reading specific novels. It is always a pretty aspirational list, and I generally don’t make much of a dent in it — resulting in the guilty feeling come late August that I’d wasted too many lazy afternoons when I could’ve been baking sourdough or making ricotta or doing memorable, epic hikes. But this summer is going to be a bit different: there will be no list. We wait so long in Seattle for long stretches of sunny days, and now that it stays late until 9:30 (or later?), I want to see more of our friends and find stretches of time to do not much of anything except catch up, tan our legs and eat farmers market berries. That’s my list.
Thankfully this crazy delicious recipe from Cheryl Sternman Rule’s beautiful new book, Yogurt Culture does not at all interfere with this summer’s non-list. It’s so simple we actually had these on a weekday, but I understand for those of you who have busier (read: bigger) households, you may want to reserve this one for the weekend. Either way, it’s summer breakfasting at its best (or desserting as these would be great in the evening, too).
I received a copy of Cheryl’s book right before we moved, so I knew I wouldn’t get a chance to cook or bake from it until we’d fully settled in. A few nights ago, it was a treat to sit on the couch as Sam was painting our window frames — trying to decide where to begin (and cheering Sam on). From sweet baking recipes to savory chicken or beef dishes, the breadth and variety of recipes in Yogurt Culture is inspiring as is Cheryl’s deep knowledge about yogurt in different cultures and applications. I find sometimes with single subject cookbooks, the star ingredient can sometimes seem forced in a particular dish, as if it doesn’t really fit but the author tries to make a case for it anyway. This is not the case with Cheryl’s book: yogurt truly takes center stage. And if you’re familiar with her witty, brilliantly written blog Five Second Rule, you know that Cheryl’s recipes always work.
If you’ve made traditional crepes in the past, you may remember pulling out your blender to ensure the batter is super smooth, and you likely recall the nice, short ingredient list. This recipe relies on yogurt instead of milk and you can use a whisk instead of your blender. It’s one of those ‘tough to mess up’ recipes as everything just goes in one bowl and you fry them up to order. I will say that much like most pancake or crepe recipes, the first one almost always turns out to be a dud, so consider that one a good taste-test candidate and don’t be discouraged right off the bat.
As for fillings or toppings, you don’t have to go the strawberry route here — we just have so many local, sweet berries in the markets right now I couldn’t help it. But really you can fill these crepes with anything you’d like — sweet or savory. Cheryl recommends ideas like bananas and nutella, fried eggs and ham, or butter and maple syrup. I think lemon curd and a little cream would be really nice, too. Or any sliced, fresh fruit (or, dare I say, ice cream for dessert!) I chose to make Cheryl’s yogurt whipped cream to go with the berries and I can already tell it’s going to be a staple around here. It has a nice tanginess that regular whipped cream doesn’t have (think cheesecake whipped cream, perhaps?) and thanks to the stability of the yogurt, you can whip it in advance and it lasts for up to 1 week in the refrigerator.
If you live in the Seattle area: I’ll be leading a discussion and Q & A with Cheryl at Booklarder next Thursday, June 25 from 6:30-8. Come with all your yogurt questions, and expect a great talk covering a variety of ways to cook and bake with this increasingly trendy (!) ingredient. I hope to see you there.
I ended up using a bit of buckwheat flour in my crepes because I love the color and flavor, but if you’d rather use all all-purpose flour, go right ahead. The batter holds up beautifully in the fridge for a few days, so if you don’t want to cook them all off at one time, you can look forward to leftovers.
Only Slightly Adapted From: Yogurt Culture
For the Crepes:
For the Yogurt Whipped Cream
Make the whipped cream:
Using an electric mixer with the whisk attachment, whip the cream on medium speed until soft peaks form. Add the yogurt and vanilla, then continue to whip, slowly streaming 2 tablespoons sugar down the sides of the bowl. Continue whipping until the peaks hold when the whisk is lifted. Taste, whipping in up to 1 tablespoons more sugar, if desired. Refrigerate until ready to use.
Make the Crepes:
In a large bowl, whisk the butter, flour, yogurt, eggs, whey or water, and salt until smooth. Let rest for 10 minutes. The batter should have some body but should drip easily from the whisk.
Heat a 10-inch nonstick skillet over medium-high heat until a drop of water on the skillet sizzle and evaporates. Using a silicone pastry brush, brush the bottom and sides of the skillet generous with melted butter. Tilt the skillet forward, then pour 1/3 cup batter close to the lip of the skillet. Quickly swirl so the batter coats the bottom. (If the batter is too thick to swirl and coat easily, whisk 1-2 tablespoons water into the remaining batter).
Cook until the underside of the crepe is lacy and nicely browned and the edges look dry, about 1-2 minutes. Flip and cook for 1-2 minutes longer. Invert onto a plate. Brush a bit more butter onto the skillet and repeat with the remaining batter, brushing the skillet with more melted butter between batches. Stack the crepes on the plate.
To serve: top each crepe with a generous spoonful of berries and yogurt whipped cream. Enjoy immediately.
Something funny happens when you live with someone instead of dating them from afar. You learn little nuances about each other's behavior, see the bottom-of-the-barrel sweaters, take out the trash, and buy underwear and shampoo together. Sam calls my beloved furry slippers old lady slippers and, to be fair, they kind of are. And I've become well acquainted with his holey "sick sweater," his eagerness to retrieve the mail in the early afternoon, and his uncanny ability to drink more tea than anyone I've ever known. Also, I'm learning things about myself. Like the fact that, apparently, most people don't eat a whole grapefruit when they sit down for breakfast. According to Sam, they stop at a half.
Waffles. I don't make them often enough and I'm not sure why. Oh, wait: I am sure why. Because they always seem like kind of a slow, slumbery, Sunday thing to make and I rarely have those kind of mornings--even on Sundays. But I found a recipe I've fallen pretty hard for. It's an old-fashioned waffle recipe and you make the yeasted batter in advance, put it in the fridge for 12-24 hours, and it's ready to go in the morning. I've actually kept the batter in my fridge for a few days and just pull it out, put a scoop on the waffle iron, and have a warm waffle to take in the car on the way to work. Beats a granola bar or banana any day.
The early morning view from our hotel Hi from Shanghai! I'm sitting here stealing a bit of Internet on the 32nd floor of our hotel all too early in the morning. The sun's gleaming in through the curtains, horns are starting to honk below, and I'm clutching a steaming cup of strong coffee that Walter has so kindly prepared for me. Walter's the dining room attendant and, for the lone souls who can't seem to sleep much in Shanghai (I being one of them), he'll make you one mean cup of coffee at sunrise. I have so much to share with you: photos & stories. The World Expo was really incredible, the food's been amazing, the streets are lush with leafy trees and wide-open city parks. I've discovered dragon fruit and boiled peanuts, and learned that scooters and bicyclysits don't adhere to traffic laws. We've finally figured out how to say common phrases like "thank you" properly and are logging some serious miles in our Converse.
I am officially on maternity leave and it feels stranger than I'd imagined. I thought it'd be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can't just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016. In the midst of all of this though, I've found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I've been wanting to try for quite some time. It's gotten a bit chilly in Seattle this week so I've been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn't seem to be a shortage of soup-making or baking -- which brings me to these not-too-sweet, protein-packed blondies that I've taken quite a liking to.
There are some things you don't question or plan for. They're the things that just happen, that unfold throughout the day or week or month. The things we don't always document or discuss because they don't really seem important enough, but that -- all the same -- so often bring us together in one way or another. Patterns or obsessions or phases. Late-night online shoe shopping. Permission to nap at odd hours. Spontaneous cell-phone photo exchanges. Maybe you can relate. Maybe lately you've been doing something similar. As you do. As we do.