Creepy Crepes

 Living alone involves a lot of guilt. There are times when the something green growing on left overs insists I waste them. It just happens no matter how hard I try. Cooking for one is harder than cooking for many. This morning, during an inspirational spurt, I decided that the ideal solution to waste-not might be crepes. Crepes are not only delicious with something in them, they are also easy to make in the blender and you can use them in so many ways. One or two crepes become the ideal item for kitchen soloists. I love crepes, but forget to make them as often as I ought. Why? They are very easy to mix up, but you need to know how thick or thin to make the batter. Following a recipe religiously, when you cook or bake isn't always what works best. My recipe for crepes, as an example, doesn't call for enough milk. I like a thin batter. But I forgot that because I haven't used this recipe for so long. The recipe is in a tattered, very old book, I bought when food processors, mine actually, first appeared. It is a greater book than I thought, when I learned that you don't always have to use the food processor to mix things up. I like the whisk myself. It's therapeutic. Back to this morning. In went the eggs, butter, flour and milk. Whiz, whiz in the blender and I was ready to go. The pan is the right size, the element is hot, and all is in place. Now, I am the kind of person for whom the peanut butter on toast, when it falls, never ends up with the peanut butter up. Nor am I, your lucky cook. I am, therefore, mentally prepared when I stir and boil, for a general mess. My first dump into the pan from the blender jar was fine. But, the batter was so thick that it didn't swirl around the pan when I swirled. No. It stopped thickly,  so that the batter was more like a pancake than a crepe. Crepes must be be thin and flexible. This crepe was not. But I soldiered on. Before the next crepe was  poured into the hot pan, I added more milk, and next time, it did pour nicely. Not only did it pour nicely into the pan, it poured onto the hot glass stove top which caused considerable cooking to happen on outside the pan and not inside. Not to worry, after the second crepe that wasn't too foreign looking in the world of crepe, went onto the warm plate, I found I could easily, scrape the spilled batter off the glass stove top. Intermission time was rather lengthy. But I had once again, an immaculate stove top. The next few crepes went quite well until I noticed that there was a lot of gooey stuff at the bottom of the blender. Hmm. When you add milk to a batter, I forgot that you must to mix it in well and blenders have this metal whizzer at the bottom that prevents allowing for flow when it's not on.  But using an old spatula, I managed to stir up the remaining sticky mixture in the bottom, by adding yet more milk. Too much it seems. The next crepe looked much too thin, but I told myself that's the cookery game.  When the last crepe needed turning to brown the other side, somehow my peanut butter curse reappeared, and the crepe ended up folded when I flipped. Unfolding a hot runny crepe is not an easy fix. Especially when there is a very hot pan under it. But hot fingers and all, the last crepe and I got through. There is a happy ending. When I look at my pile of crepes they are beautiful to me. I turned them with the best side up. They're beautiful. To me. And I have visions of  strawberry ice cream or saucy shrimp or creamy spinach in them and me armed with a pie fork ready to dine.