I’m not good at handling stress. I fidget, I feel sick to my stomach, I make a million lists (which kind of stresses me out even more), I snap at Mike even when he’s being incredibly understanding and helpful. Sometimes he just looks me in the eye, and tells me “I think you might need to go for a run right now.”
He’s usually right, and it usually helps. Cooking sometimes helps too (unless I’m at that point where all I can do is shove a peanut butter sandwich in my face and keep bouncing around the house attempting to cross multiple things off the to-do list simultaneously).
The beginning of the school year always gets me a little stressed, but now that it’s my third year of teaching I’m starting to handle it a little better…so slightly less fidgeting, slightly fewer peanut butter sandwiches, and more cathartic cooking projects like this one. And now, thanks to that half Ironman looming in the distance, 5 AM trainer rides! (Thanks so much for documenting this for posterity, Mike).
These are about as labor-intensive as enchiladas, but the crepes make them feel a little fancier. If you already have salsa made (or a jar of it), you can just make the batter, prepare the filling while the batter rests, and then cook the crepes and assemble your meal.
crepes adapted from Epicurious