- 2 eggs
- 1 cup of milk
- 1 cup of flour
- 1/2 tsp salt
- 2 tablespoons of vegetable oil
- Blend all the ingredients above. You can use a blender, food processor or emersion blender.
- Let the batter rest for an hour.
- 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.
- 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).
- 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.
- 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.