Sundays.  I spend the whole day in the kitchen – no time constraints, unhurried, set apart from the pressures of the work week – piecing together whatever we might have been craving in the days prior.  There’s often a pot of pinto beans simmering on the stove for my husband who grew up eating them with every meal.  I make a big batch that he can dip into during the week.  Meat is braising slowly in the oven with tomatoes and red wine, thyme and bacon. Vegetables are washed for the week ahead.  Fresh flowers on the table, wine decanting on the kitchen counter.

The kids always want something extra-special for Sunday brunch.  It’s a ritual.  Pancakes, waffles, crêpes – it doesn’t matter, really, as long as it’s warm and sweet with a little fruit on the side, eaten slowly in pajamas and slippers.

Crêpes with Strawberries and Cream

2 eggs
1/2 cup water
3/4 cup whole milk
2 TBSP melted butter
2 tsp sugar
1 tsp vanilla extract
pinch of salt
additional butter for the pan

for serving

lightly sweetened whipped cream
sliced strawberries
strawberry or mixed berry jam
powdered sugar

Place the first seven ingredients in a blender and pulse several times, until smooth and well mixed.  Place the batter in the refrigerator to rest for at least one hour and up to 10 hours. (The batter can be made the night before.)

Heat a 6-inch skillet over medium heat.  When the pan is hot add a small piece of butter.  Use a rubber spatula to make sure the butter coats the pan completely.  Pour about 2 tablespoons of batter into the pan and swirl so the batter is evenly distributed across the entire surface of the pan.  Cook for approx. 30 seconds, or until the batter is set.  Carefully slide the rubber spatula under the crêpe and flip.  Cook for another 20 to 30 seconds.  Remove to a plate.  Repeat with the remaining batter, stacking the cooked crêpes on top of each other to keep them moist.

To serve, spread 1/2 tsp of the strawberry jam on half a crêpe.  Spread whipped cream on top of that and place a few sliced strawberries on the cream.  Fold the crêpe in half and then in quarters.  Place on a serving platter and repeat with the remaining crêpes.  Just before serving, dust the crêpes with powdered sugar.