Kiddo’s Parents’ Teachers’ Meeting was scheduled for last Saturday. And as always, our plan was to reach there at 8:30 and we ended reaching there at 11 AM. The school gives us 4 chances an year to break this habit, but till now we have not been able to do it.
Anyway, when we reached there, only two parents were there ahead of us. Oh, so we can be out of here in another 15 minutes, was what we were thinking. We couldn’t have been more wrong.
Each parent (2+2 = 4) had N number of things to ask the teacher and it took more than 40 minutes when our turn came. How can you analize a kid in 1st standard so much, is my question. But then again, parenting differs from person to person and I shouldn’t comment on it, other than that this was the kind that made us wait for a long time.
When our turn came, me and my hubby went. I asked her whether he was doing fine, she said yes. And that was it. As we were leaving, his teacher said,”Ah one more thing, he howls in the class.”
Now, that’s an interesting feedback!
And do leave some interesting feedback for this wonderful Crepe, filled with caramelized apples, if you happen to try these out.
For the third week of Blogging Marathon 21, I chose the theme Sandwiches, rolls or wraps.After the Stromboli, its the crepes next. Check out the Blogging Marathon page for recipes from fellow bloggers.
Recipe Source: Caramelized Apples, one recipe with variations
Caramelizing the apples
- Apple : 3
- Brown sugar : 4 tbsp
- Butter : 1 tbsp
For the crepe (makes about 10 – 12)
- Plain flour : 1 cup
- Milk : 1 cup
- Eggs : 3
- Melted butter : 3 tbsp
- Salt, a pinch or 2 tbs Sugar, if you want to make it sweet
- Peel, core and slice the apples thin. Heat a pan, melt the butter and add the sugar. Once the sugar starts melting, add the apples and cook in medium flame, for 5 – 10 minutes until the apples are cooked. Keep turning the apples so that they don’t burn and are coated with the caramel sauce. Cool and keep aside.
- For the crepes, add everything together in a mixing bowl. Whisk so that there aren’t any lumps. Heat a non stick skillet and add a spoon of melted butter or cooking oil.
- Take a ladleful of crepe batter and pour in the skillet. Swirl the skillet so that a thin, even coating of the batter is formed on the base. Flip and cook the other side too. As you can see, my first two crepes were smaller in size compared to the last ones (basically, you will get it right after a couple of tries).
- Take off the pan, roll up with the caramelized apple as filling. Serve with the apple caramel sauce.