| Crepes | |
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| prep time: 00:20 cook time: 00:20 serves: 2-3 cost: $0.20+ vegetarian |
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My father loved to cook pancakes every Saturday morning. He started out making thick pancakes, but over the years, his pancakes got thinner and thinner until he began to make crepes. This is his recipe... |
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| 1 beaten egg 1 t oil 1 1/2 t sugar 1 t vanilla 1/2 c milk 1/4 c water 3/4 c unbleached flour more water, if necessary oil |
In medium sized bowl, beat egg. Add oil, sugar, and vanilla. In a cup, mix together milk and water. Alternate additions of liquid and flour to the egg mixture. Let batter sit for 10-15 minutes at room temperature. Heat up a light-weight, relatively nonstick frying pan on medium high heat and, using a paper towel, spread a thin coating of oil on the pan. With the handle of the pan in one hand, pour approximately 2 T of batter in the hot pan using a large mixing spoon and quickly spread the batter around by tilting the pan in all directions. Let the crpe become golden brown on the bottom (less than a minute), flip over for a second, and remove from pan. Repeat, using oil every time, until all the batter is used up. If you decide the first crepe is too thick, add more water to the batter. |
| optional: powdered sugar fruit or nuts jam chocolate sauce Nutella |
Some suggestions for crepe fillings include: powdered sugar, almonds or other nuts, apples (cooked or raw), peaches, chocolate sauce, jam or preserves. |
| "These highly evolved crepes are a perfect example of survival of the tastiest."
Charles Darwin |
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