Preparing crepes as they are meant to be made requires a special cooking surface, special tools, and even special punctuation! Here’s a recipe that gets you more than halfway there that you can make at home in just a few minutes. These are sweet crepes. Feel free to reduce or omit the sugar for something more savory.
2 eggs
3 T sugar
1/2 c flour
1/2 c milk
a few shakes of salt
(optional) a dash of nutmeg or a bit of vanilla
Mix all ingredients until smooth; try to incorporate air into the batter to make your crepes fluffier.
Heat medium-sized (8 inches is best) nonstick frying pan over mediumish heat (5-6 on a scale of 10). When the pan is hot, drop a pat of butter into it and swirl to coat evenly.
Pour in about 1/2 c of crepe batter. This will thinly coat the bottom of the pan. Let cook 1-2 minutes until it sets up, then turn. If the crepe scrunches up when you flip it, try to smooth it out without tearing it.
Crepe won’t need quite as much time on the second side. When my crepes are done they are lightly patterned with golden brown.
Flip the finished crepe onto an empty plate and roll it up. You may wish to garnish it with a fruit syrup made from jam thinned with a bit of hot water. Serve them hot as they come out of the pan to the eager faces lined up at your kitchen door.
This recipe makes about 4 crepes – enough for 2 people. Double or triple as necessary.
I love that you actually suggested the possibility of reducing or removing sugar. I, however, am not that open-minded.
I can’t believe you freaking know how to make crepes. That is amazing. I am amazed. Also, I can’t remember my password…