...flipping crepes

Enjoying the evening sunshine.

Crepe cooks at work.

Flipping the crepe.

Almost done.

The secret ingredient.

Following one of the finest days of weather we have had yet here in Southcentral Alaska we topped the day off by having dinner with our good friends Tom and Maria. We started with chips and dip on their back deck while we watched the pine siskens, nuthatches, and black capped chickadees swoop in on their bird feeders. Then we moved inside for the entree of barbecued chicken, salad, and corn bread. It was all delicious and topped off with a dessert of crepes fried in a pan.

Making crepes is serious work and it took three cooks to get the job done. First, the batter is poured into the pan where it cooks until solid. Then it has to be flipped so it can brown on the opposite side. And, the flipping part isn't easy. The crepe must be tossed into the air and make a flat landing so it cooks evenly. It's best to do this over a sink just in case the crepe happens to miss the pan on its way back down. Then the secret ingredient is added: Nutella. Just use a butter knife to slather Nutella on the top side of the crepe, fold it over on itself and enjoy. You will want more than one. So, while you're eating keep the crepe crew busy...flipping crepes.