So, on Saturday or Sunday morning you might hear my kids say insufferable things like, “Will you make crepes?! You didn’t make crepes LAST weekend…” I will defend myself only by saying crepes are really quite simple to make and are totally delicious, not to mention they cook faster than pancakes. This is one of the recipes I have memorized.
- 2 cups milk
- 4 eggs
- 6 TBSP melted butter
- 1 1/2 cup flour
- 1 TBSP sugar
- dash of salt
Heat the largest non-stick skillet you have over medium-low heat.
In a medium bowl, whisk flour, sugar and salt. Combine milk and eggs in large measuring cup and whisk to combine then whisk in melted butter. Slowly pour milk mixture into flour mixture, whisking constantly until combined and smooth. You can also put everything in the blender, or blend with an immersion blender if you don’t want to stress about lumps.
Lightly grease the hot skillet with butter for the first crepe only.
Pour or ladle enough batter into the skillet so when you swirl the skillet around, the batter will form a very thin layer covering the bottom of the skillet (about 1/4 cup for a 10″ skillet). Cook for a minute, then using a spatula, flip the crepe and cook the other side, just until it starts to brown in a few places. The crepes are pretty forgiving during the flipping process, and if you rip one, just eat it quickly over the stove so no one knows.
Serve immediately, with:
- A) Nutella and sliced bananas
- B) maple syrup
- C) butter and cinnamon sugar