“The crepes are very, very, easy; you just have to keep an eye on them,” my mother said as she stood in my kitchen, wearing her familiar blue apron — my sister’s long-discarded Kmart smock. These were her precise instructions:
Crack six eggs in that blender. Add 1 ½ cups of water and flour, but not all at once or you’ll clog the blender. Let it run for a few seconds. Don’t overmix it!
The batter has to rest for half an hour, so let’s get the ricotta going. I hope you didn’t buy fat-free, it’s tasteless. Get rid of some of the liquid. Dump the ricotta into that big bowl. Now crack a couple of eggs and fold them into the ricotta.
We have to chop the parsley. Is it washed? It has to be dry or it won’t chop. I told you to wash it last night. You never listen. Did you get flat-leaf? Curly parsley is terrible.
Let’s do the crepes now. Heat up the crepe pan—medium low. No oil. The first crepe comes out lousy. Don’t worry about it. Grab that gravy ladle and pour a ladleful into the pan. Swirl the pan so the bottom is coated. Wait for the edges to curl and come away from the pan. Okay, now grab that spatula and pick the crepe up—GENTLY! Put it on the dish towel. Now listen, wait for the pan to heat up again. You’re always so impatient.
- Denise Sawyer is a new writer enrolled in the Creative Writing and English program at Southern New Hampshire University. She is also an active member of the Creative Women Writers of Greater Derry located in Derry, NH where she shares her creative works with other new writers and published authors. Her latest endeavor is a memoir taken from the pages of her diary penned at the age of 16. The year was 1971 and she has some doozies. She lives in Londonderry, NH with her musician husband, Jeff and their cat, Dizzy named after the great jazz musician, Dizzy Gillespie. Denise makes manicotti every Christmas Eve, and tries to remember to wash the parsley the night before.