Thursday, March 11, 2010


I've been on a bit of a crepe kick lately, making them three times in the last week. One of those times, I forgot to add the egg until I was halfway through eating them and I can say that they're definitely better with the egg, but I was kind of amazed how not-bad they were without it. This is the recipe I use for myself, which is halved from the one in How to Cook Everything. I actually can put away a whole recipe's worth without a tremendous amount of difficulty, but then I pretty much have to lay around on the floor for about four hours after I'm done, and which gets awfully boring. A nonstick pan is worth its weight in gold in this case, though not required. If you're using a regular pan, you'll have to butter it pretty heavily between each crepe.

makes 7-10

1/2 c. flour
pinch of salt
just over 1/2 c. milk (original recipe called for 1 1/4 c.)
1 egg
1 T. butter, melted and cooled
Whisk the flour and salt together, then whisk in the milk, egg, and butter, separately and in succession. Using a 1/4 c. measuring cup to mete out the batter, make crepes in a nonstick frying pan, turning each crepe over when the top appears dry.

I am a devotee of The One True Filling: sour cream with either strawberry or apricot jam, but I understand that other people occasionally like to branch out, to which I can only say, knock yourselves out, suckers!

1 comment:

Ashley said...

Crepes are amazing, I could eat them every day of my life. In fact, I nearly do! I certainly write about them every day. Stephanie, please consider submitting your thoughts on the one true crepe filling to my page dedicated to the best crepe recipe in the world. We've got some "friendly" dialogue on the subject!

Thanks for sharing!