PANTRY MEALS: CREPES

INGREDIENTS

• 2 eggs
• 1 cup of milk
• 1 cup of flour
• 1/2 tsp salt
• 2 tablespoons of vegetable oil

DIRECTIONS

1. Blend all the ingredients above. You can use a blender, food processor or emersion blender.
2. Let the batter rest for an hour.
3. Grease a trusted pancake griddle. There are snooty crepe pans for this, but if you’re not French, don’t go there.  I have a flat cast iron pan set I use for this.
4. Pour a little batter in the preheated pan. Then, lift the pan and swirl it so the batter is paper thin (the cast iron option lets you multitask as a workout).
5. This thing cooks quick. It doesn’t bubble like a pancake. When it looks dried out (after about 30 seconds) flip it. Cook for another 5 seconds.

TIP: If you’re a novice crepe flipper, start with some small ones.

Options for the batter: 

• Add vanilla, almond extract, and sugar to the batter. You now have a desert.
• Keep the batter savory. You now have dinner or high-priced brunch.

Fillings: 

• Maple syrup or jam. Top with sour cream
• Chocolate sauce.
• Fruit filling
• Sautéd mushroom, onion, garlic and fresh dill. Top with sour cream.
• Ground meat (a sausage, onion crepe, for example)

COST: $ Crepes themselves are nearly free.  $$ if you use an expensive filling.