If you are a part of our house, you have to love crepes. I’m trying to remember if Berto was 2 or 3 when we introduced crepes. Actually, it doesn’t matter because once he was introduced, he was hooked. And that has been passed down to Daniela. Now, before you go to another post, crepes are ridiculously easy to make. So easy that the Hubs has it memorized (this is the same guy that can’t find the milk in the refrigerator), which means if he knows how do it, so can you. The best thing about crepes is we can fill them with eggs, cheese, and ham. Once the kidlets have eaten two of those, then they can have the crepes that are just buttered with powdered sugar sprinkled in. BUT, that is so boring compared to what you CAN do! How about Nutella and bananas? Awesome! Oh, did you want strawberries and whipped cream with that? Not a problem. A Denver omelet stuffed in a crepe? We got it right here. You name it, you can do it. Oh, I just thought of something! A sausage with maple syrup stuffed in a crepe! I’m seeing breakfast . . .
2 cups all-purpose flour
2 cups milk (you can use soy, just keep in mind it does change the flavor slightly)
4 Tbs butter
1/4 tsp salt
In a small pot, or the microwave, melt the butter.
In a medium mixing bowl, sift flour and salt. Add milk and eggs, then add melted butter. Stir to combine. In crepe pan or small fry pan heated to medium-low melt 1 tsp butter to coat pan evenly. Lift the pan to a slight angle and pour approximately 3/8 of a cup of batter to the center, tilting the pan to spread the batter to the edges.
Return pan to heat and cook until crepe is golden brown underneath, approximately 1-2 minutes. Flip crepe and cook for an additional 1-2 minutes. Transfer to a plate and cover to keep warm, or if Berto and Daniela won’t wait, serve immediately with desired filling.
Serves about 16 crepes (they go fast)
Total time: 30 minutes