Holidays, birthdays, and random celebrations for memorized multiplication tables, successful back walkovers, and raise-worthy performance reviews mean one thing at our house—food. Food is the universal love language of our family. If someone has had an especially difficult day or week, it’s time to bake a decadent dessert or a pan of macaroni and cheese, with real white sauce and buttery, browned breadcrumbs on top. Important, delicate conversations happen over the side-by-side chopping and stirring of dinner. The most pressing question of every vacation is, “Where will we eat?”
So when my husband was out of town for Valentines Day recently, I decided that instead of sulking about not having a romantic date night, I would treat the kids to a special Valentine breakfast instead. I picked one of their favorites—cheesecake filled crepes with strawberries and whipped cream. The cool thing about crepes is that they are pretty simple to make once you get the hang of timing and flipping, and yet they are fancy and delicious enough for a special occasion. The not-so-cool thing about crepes is that the first one is always a mess.
I pour in the batter and let it start to cook. I worry it’s going to burn and try to flip it too soon, tearing holes in it. For some reason, it it never looks fully cooked and stays a little slimy and rubbery-looking. While making that first crepe, I am always sure that the effort was a total failure. I know I’ll be dumping the whole thing in the garbage and pouring sad bowls of cereal instead. But then I don’t. I give the batter one more vigorous whisk and pour some more into the pan. My first attempts at so many things turn out the same way. They are awkward and ugly, unsteady and incomplete, messy and useless. They make me wonder if it was a complete waste all the time, energy, and resources I put into it.
Inevitably, my second crepe and the ones that follow are much better, perhaps even beautiful. In my nearly 30 years of cooking, I can count on one hand the number of times I have actually thrown a dish of food into the garbage because it didn’t turn out well. Even if it isn’t as delicious as I’d hoped, it is such a waste to just dump it in the trash, but more than that, I know that I can usually fix it—no matter what is wrong with it. Meat overcooked and dry? Shred it and melt some cheese on it for a sandwich or quesadilla. Bland vegetables? Add salt or hot sauce or cheese. Heavy, dense bread that didn’t rise properly? Make croutons or French toast. Ugly crepe? Whisk the batter and try again.
It’s the same way in parenting, partnering, and pretty much all the things in life. The first try is isn’t usually my best try. I cannot always be counted on to have just the right words to comfort, explain, or instruct when I need to. I don’t often have the right explanation for an injustice suffered or a heartbreak endured. I usually do not know in the moment the best consequence for a misbehavior or dishonesty. I have yet to claim victory in keeping a cleaner house, going to the gym consistently, or always being able to locate my keys and phone. Despite the days I hang my head in shame and frustration for these things, I want my children to know we don’t just dump it all in the trash and give up. All that work, effort, time, and resources are not wasted. Our recipes, our effort, ourselves–they are all worth saving. Just whisk and try again.
Cheesecake Filled Crepes with Strawberry Sauce
Crepes
4 eggs
2 cups milk
1 1/3 cup flour
1/4 tsp salt
2 TBS sugar
1 tsp vanilla
2 TBS melted butter
additional butter for pan
Place all ingredients in a bowl and mix vigorously with a wire whisk. Alternatively, place all ingredients in a blender and blend until smooth. Melt a small amount of butter in skillet over medium heat. Pour about 1/3 cup batter into pan. Swirl pan so a thin layer of batter covers the entire bottom of skillet. Cook until edges of crepe look dry but not long enough for bottom to brown, usually about 2 minutes. Carefull flip crepe and cook other side for 1-2 minutes. Remove to a plate and keep warm in a low oven while preparing the rest of the crepes.
Strawberry Sauce
2-3 cups frozen or fresh strawberries
2 TBS water
2 TBS sugar (or to taste)
1/3 cup water
1 TBS cornstarch
Place strawberries and 2 TBS water in saucepot. Heat to just below boiling, stirring occasionally. Add sugar. Place 1/3 cup water and cornstarch in a small bowl. Stir to combine. Pour slowly into heated fruit while stirring. Heat to boiling. Turn off and allow to cool while making the filling.
Cheesecake Filling
8 oz. cream cheese, softened to room temperature
1 cup heavy whipping cream
2 TBS powdered sugar (or more to taste)
1 tsp vanilla
dash salt
Whip cream to stiff peaks with whisk or electric mixer, adding powdered sugar near the end. Add cream cheese, vanilla, and salt and mix until smooth.
Assembly
Place crepe on plate. Spoon about 2 rounded tablespoons of cheesecake filling down the middle and roll up. Spoon strawberry sauce on top. Top with whipped cream or a sprinkling of powdered sugar.
