Mother’s Day is around the corner and I want you to impress the mothers in your life and have fun with your kids. So I’m giving you a very simple to execute crepe recipe to add to your weekend repertoire of breakfast options. Breakfast in bed anyone?
The Recipe (yields about a dozen 10″ crepes)
1 1/2 cup flour
1 cup milk
2 tsp vanilla
1 tbsp sugar
(if you prefer savory crepes, leave the sugar and vanilla out)
3 tbsp melted butter
1 cup cold water
In a mixing bowl, whisk together the flour, eggs, milk, vanilla, sugar and salt until smooth. Then whisk in the cooled but still melted butter. Lastly, mix in the water. If you’ve never made crepes, it’s going to seem runny.
If you want to get fancy, you can buy a crepe pan or a crepe “griddle”, but a regular non-stick fry pan will work. Heat the pan over medium heat. Lift the pan off the heat as you ladle in the batter. Unlike pancakes, you need to do some wrist work with the pan to help the batter spread thin over the entire bottom of the pan. You’ll get the hang of this by the third one for sure. (Short video demo of what I’m talking about for the visual people).
Once you flip the crepe over, start spreading your nutella or melting your chocolate or pouring your booze or simply sprinkling with sugar and more butter. The options are endless. Or, to have the whole family eat together, make all the crepes in advance and keep them warm in a low temp oven. You can stack crepes, but separate them with a piece of parchment paper or they will stick to each other. Then just put out bowls with any toppings you desire. The kids love to build their own crepes!