Spontaneity in the kitchen: Crepes and Pizzas

It is sometimes sad to realize that the three things one looks forward to the most during the 2-3 weeks known as finals season, is breakfast, lunch and dinner. So one day, in a finals-studying marathon, back in 2012, a spontaneous kitchen adventure happened using whatever was around the kitchen. Hence, the crepe kitchen adventure.

Lunch: ham, cheese and mushroom crepe

Dessert: strawberry nutella crepe

The crepes were fairly easy to make and consisted of:


1 cups flour

1 tbsp sugar

1/4 tsp salt

2 eggs

2 tbsps melted butter

1 cup milk


Just combine everything in a mixing bowl and voila you're ready to go! Heat a nonstick pan to low-medium heat, and place oil/butter. We used butter for a richer flavor. Once the butter is melted pour in some of your crepe batter (how much you pour is dependent on how big your pan is and how thick you want your crepes to be). You'll know the crepe is ready for flipping when it starts to bubble (like pancakes!).

Really easy to make, and great for kids or friends as well! You can make a little crepe bar, and have everyone design their own crepes!

Snacks: Toasted tortilla pizzas 

As Potato and I love to eat, you can only imagine it was only a matter of time before we needed an afternoon snack and study break. Much like our crepe adventure, we just used whatever we had in the kitchen to make these little pizza snacks. We used plain tortillas, topped them with some tomato pasta sauce (Classico brand) and topped it with some shredded cheese and prosciutto. We then quickly toasted them (just enough so the cheese melts and the tortillas crisp up). This was a nice and light alternative to the more traditional heavy pizza crust.


Scavenging the kitchen for whatever ingredients to create your meal. Spontaneity at it's best. What spontaneous snacks or meals have you whipped up in the past using random kitchen ingredients? Leave a comment below and let us know!