Irish-Twisted Crepes

It was a cold day in January around the turn of the century, the Grosse Pointe Blank soundtrack was in heavy rotation, and we were snowed in to the apartment. No car to use, just our feet... and fresh snow in the streets up to our knees. It certainly looked pretty, but not the sort of thing you want to venture out into for provisions when the store is a 20-minute-walk-on-a-good-day away. It was time to get creative.

Alas, the pickings were slim. We found a couple eggs (protein!) and some flour (carbohydrates!) and started thinking that crepes would be just the ticket. But wait... the only liquids in the fridge were Fierce Lime Gatorade, orange juice, and Piñña Colada mix leftover from the New Year. We thought (in clear desperation), "Gee, Piña Colada mix isn't all that different from milk, really" and went with it as a substitution.

In our haste to eat, the proportions were a bit... off. Instead of Piña Colada Crepes, we had made Piña Colada Pancrepes. Not quite a pancake, not quite a crepe. But you know what? They were ab-so-lute-ly delicious!

Ever since that fateful night it has become tradition for me to start my St. Paddy's Day with a breakfast of Baileys Irish Cream Crepes, the sophisticated older sister of the P.C. Pancrepe. The flavor is subtle and delicious. Sometimes I top them with butter and sugar, other times with fresh whipped cream and a drizzle of Baileys. However you top them, I recommend a nice Irish coffee alongside (Baileys and Jameson in mine, thanks).

So here it is, my St. Paddy's Day gift to you: the Baileys Irish Cream Crepe!

Baileys Irish Cream Crepes
Serves 1-2
This recipe produces an eggy crepe. The following ratio is good for ~four small crepes. Increase the recipe to accomodate your St. Paddy's Day crowd.

2 eggs
1 heaping Tbl flour
2 Tbl Baileys Irish Cream
butter

Put your favorite pan on the stove over medium heat. Heat the pan until a dash of water flicked in the pan balls up and rolls (rather than sizzling and evaporating).

Meanwhile, crack the eggs into a bowl and beat lightly. If you have a bowl with a pour spout, it will make life easier. Add the flour and Baileys and beat until smooth. If you feel so-inclined, add the flour through a sifter to cut down on lumps.

When the pan has reached medium-hot, put a pat of butter in and swirl to coat. Pour ~1/4 of the batter into the pan and swirl, making a thin coating of batter. Cook a few minutes or less, until the edges curl up and batter-bubbles turn golden brown. Flip and cook the other side, ~30 seconds. Repeat with remaining batter, adding extra butter between crepes as needed to prevent sticking.

If you have a large group to feed, turn the oven to warm and stack crepes on a plate until ready to serve.

Serve crepes topped with butter and sugar or with whipped cream and a drizzle of Baileys. And don't forget the Irish coffee! Slainte!