Yesterday, I struggled with a sense of inadequacy, a feeling that is both debilitating and prone to increase my anxiety. As a blossoming writer about to embark on a 3 year journey to obtain an MFA in creative writing, I'm scared. I'm scared that my writing isn't good enough, that my analytical mind has rested too long since my undergraduate degree, that I'm going to arrive in Austin only to fall flat on my face. I'm scared, and now I'm typing away and sharing these feelings to a handful of friends and strangers across the country.
But I believe that these feelings of inadequacy are more common than we think. I believe that many of us struggle with feeling less than adequate in a variety of different arenas. I'm not sure if sharing my own feelings will help me or help others, but in this moment, sipping on a cup of Hazelnut coffee, I feel like sharing, and so share I will.
I will go to Austin, and I will likely become well acquainted with my weaknesses as a writer (after all, that is the point of going to school for an MFA). I will have to set aside my all too present ego and allow my work to fall under the harsh scrutiny of my professors and peers. But I will hopefully learn, hopefully grow, hopefully walk away with a better sense of who I am as a writer and who I want to be.
And how does this relate to crepes?
1 Cup White Whole Wheat Flour
1 Cup skim milk
2 eggs
1/2 tsp salt
1/2 tsp baking powder
1 tsp organic vanilla extract (omit if making savory crepes)
1. Combine above ingredients in a blender. Blend until completely incorporated and creamy. The batter will be VERY THIN, pourable. Lightly grease (with cooking spray) a large non-stick skillet (I used a 10 inch omelette pan) and place over medium-high heat.
2. Pour a scant 1/4 cup of batter in the middle of pan and immediately swirl batter around pan in order to create a very thin crepe. Allow to cook for 1-2 minutes (the edges of the crepe will pull away from the pan when its ready to flip). Using a spatula or even your fingers, flip crepe over and cook for an additional minute. Remove from pan and place on a plate. Crepes can be stacked one on top of the other.
3. Fill with desired fillings or place crepes in a plastic bag once cool and store in refrigerator.
1 lb of strawberries (a 16 oz container)
A handful of blackberries
2 TBSP honey
A squeeze of an orange or a lemon
1. Combine fruit, honey and juice in a medium saucepan. Bring to a boil and allow to cook down for 5-10 minutes. The berries will release quite a bit of liquid and you want to allow the mixture to reduce. Remove from heat and allow to cool, keeping in mind that the sauce will thicken as it cools.
2. This compote can be stored in the refrigerator and used on a variety of breakfast treats (pancakes, waffles, toast, crepes)