Crepe-ish

On occasion, someone leaves the waffle maker out.

On occasion, someone makes crepes on a waffle maker.

Okay so maybe they were not exactly crepes but I mean I was really close. Some people are very specific with their crepes. They only use the finest flour. They only use the most farm fresh eggs. I on the other hand had to make a few minor substitutions. I didn’t have eggs—so I used ginger ale. Didn’t have flour—so I used waffle batter. Didn’t have sugar or really any of the rest of the ingredients—so I forgot about them.

So by now you probably think I have no idea what I am talking about—hey maybe I don’t, but at least I tried.

Saga (really Bon Appetite—but that is irrelevant) attempted (note this was an attempt, because it utterly failed) breakfast for dinner—or brinner as I heard it called. It was a bad run from the get go. The pizza was gone. The scrambled eggs definitely came from a powdered mix. The potatoes were over peppered and cold. The sausage was undercooked. The fruit had disappeared. But alas, Saga left the waffle maker out! I know, I know they do this every Saturday and Sunday, but no this was different. I wanted a waffle—but I really didn’t actually want a waffle. See what I mean—this was different. Necessity required I have less than a waffle. But Motel 6 waffle batter, like they use, is fickle and it doesn’t always spread evenly when in low quantity—it needed to be diluted a bit. But water just wouldn’t do.

EUREKA!

Ginger Ale would be the solution! It was carbonated—it would fluff my batter for me. It was sweet—it would make this very dessert-y. It was gingery—I mean I like ginger. This was a moment of inspiration that could not be rivaled by even electric lightbulbs.

I grabbed a clean fork, grabbed a cup—the rest is history…

Recipe for the Crepe-ish

Difficulty: 3/5

Time crunch value because of Finals: 2/10

• Cup
• Fork
• Waffle maker (you will want one of those waffle makers that flips over to cook)
• 2 Tablespoons—ish of that cheap Motel 6 Waffle batter (or whatever you have)
• 2 Tablespoons—ish of Ginger Ale (Verner’s is my personal favorite)
• Your Favorite Toppings like: Ice Cream, Strawberries, Chocolate Syrup, and Chopped Peanuts

Preheat waffle iron. Combine pop (soda really, but Michiganders… *sigh*) and waffle batter in cup. Wisk the new lighter batter with a fork. Don’t beat the carbonation out of the batter. Just get it mixed until there are no batches of pop or batter. Open the hot waffle maker and thoroughly slather that thing with butter or another nonstick kitchen stuff. Quickly pour the very light batter around the iron and flip the iron. This should be done quickly so batter gets into every nook and cranny and on both sides. We want the batter to be just touching iron and not in the middle of the space—we are not looking for substance—we are looking for flavor profile. Wait the two minutes. Remove the hot crepe-ish waffle thing. Cover in toppings (PSA: Gentlemen let’s be honest here, please show some love with the chocolate syrup bottle. Babes like it when you get that cute thin line look for them with your drizzle. What better way than to impress them then by practicing here. Chocolate syrup should not puddle. Thank you.) and eat while warm. This is college creativity at its finest peoples. Happy Finals! *cries inside*