I finally empathize with food bloggers and patients. For those who are unaware, these are two groups of people who are known for sharing their life story before getting to the good stuff, although I’m not sure what good stuff it is that you’re looking for here. I’ll present the recipe first, and if you’re really feeling it, you can scroll down for the accompanying life story.

Recipe

Deets:
Serves: 2
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins

Ingredients:
1 cup of milk
1 large egg
2 tablespoons granulated sugar
2 tablespoons of vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

Instructions:

  1. In a bowl, add the milk, egg, sugar, flour, salt, butter, and vanilla extract.
    – Add melted butter once it has cooled.
  2. Use an immersion blender or regular blender to mix things up for about 30 seconds to 1 minute. Then let rest for about few minutes.
  3. Meanwhile, place your pan of choice on low to medium heat and prep toppings.
  4. Pour just in enough batter so that there’s just enough to cover most of the pan. Then tilt the pan until the surface is covered with the batter.
  5. Cook the crepe on the first side until the edges start curling up and you can wiggle the pan and it doesn’t stick to the bottom anymore.
  6. Loosen the crepe with a spatula and flip it. Continue to cook on the second side until golden brown spots form.
  7. Remove the crepe from the pan and repeat with the rest of the batter.
  8. Serve the crepes with fillings or place them into a storage bag and freeze them until needed.

Notes:
– I used a smaller nonstick pan, so I skipped buttering the pan and made about 10 smaller crepes. The number of crepes made will depend on the size of the pan.
– Crepes can be filled with pretty much anything from fruit and spreads to meat and veggies. I prefer fresh fruit and powdered sugar on mine, so I prepped the fruit while I let the batter rest.
Sweet topping ideas: blueberries, strawberries, raspberries, bananas, peaches, pears, whipped cream, cream cheese, Greek yogurt, lemon curd, Nutella, honey, cinnamon, powdered sugar, and cocoa powder
Savory topping ideas: ricotta, goat cheese, mozzarella, Swiss cheese, brie, pesto, spinach, arugula, artichoke, kale, bell peppers, tomatoes, broccoli florets, mushrooms, bacon, ham, eggs, chicken, turkey, beef, sausage, smoked salmon, chives, parsley, scallions

Story

Since kindergarten, the first day of school has always been a favorite of mine because my new school supplies represented the clean slate I had ahead of me. Pilot pens replaced crayons and heavy-duty binders replaced Lisa Frank folders over the years, but the first day feelings of anxiety and optimism have remained the same.

I felt an unusual calmness more than anything else walking into second year. Peace is a stranger to me, but it has made itself at home despite some moments of frustration in the last two weeks that has been my second year of medical school so far.

Maybe I now know what to expect. Maybe I’m getting better at listening to my body when it’s telling me to take a break and changing my approach when my current method isn’t getting me any closer to (firmly) grasping a concept. I’ve unexpectedly enjoyed cardiology as much as I unexpectedly despised neurology, but we’ll see how I feel after our first exam tomorrow.

Right now, my heart goes out to all the M1s after hearing my friends talk about their classes. Those first five weeks were some of the loneliest and most difficult weeks for me, but I got by with a lot of help from my friends. Not being able to connect with some of the only people who know exactly what I’m going through would have exponentially amplified those feelings of isolation.

In times like that, my eczema-ridden soul was itching for a connection, and cooking was the oatmeal lotion that soothed it. However, instead of looking out, cooking allowed me to look inward and connect with myself. One of the easiest things I’ve learned to make has been crepes, which are not only surprisingly easy, they’re also incredibly versatile. If I can make and eat these on my hour-long lunch break, I’m confident you can too.

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