Crepes

Ingredients:

1 C. Flour 

2 Eggs 

1 C. Milk

1 TBSP Sugar

¼ tsp Salt

2 TBSP Butter, melted

Instructions:

Do you have a crepe pan?

Is that a weird question? Maybe if we were sitting on the beach working on our tans it would be, but if you want to make some crepes, this is a valid concern.

Having a crepe pan is SUPER helpful when making crepes. It’s just a flat, round pan that fits on a stove burner. I personally love mine, it’s made of cast iron. 

So, I give you permission to try this out without a crepe pan, but I don’t guarantee they will turn out very round.

Fair enough?

Let’s get started!

In a large mixing bowl, no stand mixer here, it’s too easy to over mix. Do it by hand – baker’s biceps y’all!

Whisk together flour and eggs. The reason we do this with the eggs is because the small amount of liquid lets you get out all the lumps first thing. When you have a pretty smooth situation, gradually add in the milk until it’s all mixed in. 

Add the sugar, salt and butter, stir to combine.

Now, heat your crepe pan on medium. If you use cast iron like moi, make sure it’s lightly greased so there’s no sticking. 

We don’t tolerate sticking around these parts. 

Using a ¼ – ⅓ measuring cup, depending on the diameter of your pan, scoop the batter onto the griddle. Tilt the pan around and around and around, like one of those carnival rides people always puke on, so that the batter coats the surface evenly.

Crepes don’t take long to cook at all! Super speed masters. Like 1-2 minutes per side. They should be golden brown in spots. To keep them the bestest, layer the finished crepes on a plate with sheets of paper towels to separate. 

Then they don’t sweat or stick.

I think I already made it clear how I feel about both of those things.

Okay, here’s the fun part!

You can dress them up with cream and fruit in the middle or make them savory with scrambled eggs and spinach or do like GG and sprinkle with powdered sugar. This is why I LOVE crepes, so many options!