Holy Week is always a bit of a hard week for me. I feel blue and “off,” torn between the horror of Good Friday and the joy of Easter morning. I’m never quite sure how I should feel. And maybe that’s the point. Maybe we’re supposed to exist in the tension of the now and the not yet, the heartbreak of the ultimate sacrifice and the promise of the kingdom that is to come.
But knowing that doesn’t make the week any easier for me, nor does it help me navigate the strange and muddy waters of the days leading up to Easter Sunday. Should I be in mourning? Should I be anticipating the resurrection? Is it wrong to buy Easter eggs for my children or plan an extravagant Sunday brunch? Usually, I end up vacillating between the two extremes: sobbing one day because I realize the depth of my own depravity, and happily plotting the best hiding places for foil wrapped peanut butter cup eggs the next. My mind is a tilt-a-whirl.
Anyway, since I don’t have the capacity to wax poetic about this weighty issue, I’m going to just sign off for the rest of the week and embrace my own mixed emotions. I’ll see you next week–on the far side of the greatest love story ever told. In the meantime, I feel the need to leave you with something. A gift, if you will. The Baart family will be feasting on these crepes on Easter morning, and I thought you might enjoy them too.
2 cups milk
1 1/2 cups flour
2 tbsp. butter, melted
-Beat the eggs and milk together until foamy. Add the flour a 1/2 cup at a time. Beat until perfectly smooth (you can use a hand mixer or throw everything into the blender if you’d like). Slowly add melted butter, whipping as you pour. Let the batter sit while you make the raspberry sauce.
1 cup frozen raspberries
1/4 cup water
1 tbsp. sugar (more if desired)
1 tsp. lemon juice
1 tbsp. cornstarch dissolved in a small amount of cold water
-Put the frozen raspberries, water, sugar, and lemon juice in a small saucepan over medium heat. When the mixture starts to boil, add cornstarch and continue to boil one minute longer until thickened. Pour into a serving dish and set aside.
-To make the crepes, melt a 1/2 tbsp. of butter in a non-stick skillet. When the skillet is hot, pour in enough of the batter to cover 3/4 of the bottom of the skillet. Pick up the skillet by the handle and rotate it so that the batter covers the remaining surface. Cook until the top is firm and glossy. Carefully flip the crepe and cook another minute or so.
-Spread each crepe with Nutella and roll it up. Drizzle with raspberry sauce and sprinkle with confectioner’s sugar. I dare you to eat just one. 🙂