Friday, February 29, 2008


In France crepes are a dessert, but I love them for breakfast. Believe it or not, they are easier to make than pancakes. I have no problem eating these without any maple syrup. For whatever reason, I really need maple syrup with my pancakes. Contrary to the bread-like taste of pancakes, crepes are light and airy. I love to roll them up into a cylinder and eat them with my hands. And of course Mikey loves them. He uses the two handed shovel to get them into his mouth quickly.
(enough for two adults and one 22 month old; however we do fight over the last one)
1 egg
1 1/4 cup milk
1 cup flour (spelt or whole wheat)

Butter a fry pan. A stainless steel one works best. I didn't like the results with a non-stick nor an iron skillet. Mix egg, milk and flour into a bowl. Pour batter into the fry pan and swish around to the edges. If the dough doesn't drip or move easily and the crepe is cooking more like a pancake, add a little more milk. After one or two minutes, flip the crepe. Cook for another minute until crisp and move to a 200 degree oven to keep warm while the others cook. Serve the crepes as is or with butter, jam, bananas, Nutella, honey, maple syrup, or anything else the strikes your fancy.


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