Gratitude list: Crepes for breakfast
This summer the kids have started to make their own breakfasts. I’m pretty sure they do it because the fan in our bedroom masks their scurrying feet. They’ve realized if they pour their own cereal and peel their own bananas, Ryan and I sleep a little longer and they can sneak in a bit of extra screen time.
They haven’t mastered the art of cleaning as they “cook,” and I generally come down to an open cereal container and errant Chex on the floor. Abbey recently mastered the art of boxed mac and cheese, and the fallout from her carefully cooked lunches surpasses the breakfast mess: a dusting of orange powder and pieces of macaroni forgotten under the stovetop grates. Still, I see them blossoming into people who will one day be able to feed themselves without resorting to a steady diet of cheese sticks and protein bars.
On Sunday, though, I like to make breakfast special. Now, I’m not overly skilled in the kitchen, so my special breakfasts consist of either some sort of egg concoction or a pile of carbohydrate goodness in various forms. We go through spurts: waffles for a while, then a plethora of pancakes. We’re currently craving crepes — and alliteration.
They like the crepes because of the toppings.
I provide fruit, and they add that to their little rollups, but they really dig the sweetness I don’t generally let them have at breakfast. Nutella and syrup, to be precise.
I wised up after our first gluttonous morning, and they now get a spoonful of Nutella on the side of their plates, a bit of syrup in their own cups. They top at their discretion. If they use up all the sugary goodness before they’ve had enough crepes, well, maybe next time they’ll be a little less heavy-handed with their Nutella application. (Spoiler alert: they learned quickly how to make it last until the final bite.)