The classic. A simple recipe that you can remember forever. Stuff it in your mind-brain, so it’s automatic, and then you can make crepes for your fwends whenever you want. Make them savoury or make them sweet, eat them for breakfast or for dins. Whatever you want because they’re the most versatile little thing.
This recipe will be for 2 people but just adjust for the number of mouths you want to fill.
SERVES: 2
COOKS IN: 30 min
INGREDIENTS
1 egg (Add 1 less egg than people as a rule of thumb)
1 cup of flour
Pinch of cinnamon, salt, and sugar
2 tbsp of melted butter or a glug of olive oil
¾ cup of milk of some sort. I’ve used cow’s milk, almond and coconut milk and all are delish.
Optional toppings - cinnamon & sugar, cheese, strawberries and cream, peanut butter, maple syrup, bacon, gummi bears, pop tarts, sour keys, hot sauce.
INSTRUCTIONS
Blend all ingredients together, you want it to be a smooth, silky liquid gold.
Best when kept for in the fridge for an hour - overnight, but if you’re short on time, just use the batter right away.
Heat up a non-stick pan on medium-high heat. Add a touch of butter or olive oil to coat the pan.
Pour about ½ cup of batter onto the pan, and swirl slowly to spread the batter out evenly.
Cook until the top of the crepe looks solid and not liquid anymore. (About 25 seconds)
Lay the finished crepe on a tea towel and cover with another one. This will keep this warm until it’s eating time.
Once all the batter is cooked, serve the crêpes with your favourite toppings. Recently we tried coconut sugar and a spritz of lime juice which was bonkers.
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