Crêpes for one or two
There are lots of crêpe recipes out there, but this one is good for both sweet and savory crepes, and scaled down for one person!
Crêpes
Time: 30 mins (+resting time) | Difficulty: 1/5 | Recommendation: Weeknight dinner
This crêpe recipe is really easy and really delicious—it makes a crêpe that works for both savory and sweet meals, using a little bit of vanilla and sugar, but enough eggs and salt to keep it savory as well. Crêpes are one of the first things I made, and they seem complicated but are deceptively simple! And it feels like a party when you have a big pile of crêpes all to yourself. For savory fillings, I recommend frying an egg in another pan and adding it to the middle, with a layer of shredded guyere on one side of the crêpe. You could also add ham, or salami, or bacon, and make it like a whole sandwich! For sweet crêpes, try some nutella and sliced banana, or some jam or apple butter, or just some sugar with some orange squeezed on top. There are so many amazing options from one simple batter! This recipe makes about 7-8 crêpes.
Ingredients/Tools:
1 cup flour
1/8 cup sugar (1/4 if you want them sweeter)
Two eggs, whisked
1 and 1/4 cup of milk
A dash of vanilla
Salt
Butter
A big bowl
Method:
Mix all the batter ingredients together (flour, sugar, eggs, milk, salt, vanilla) and let it rest for about a half hour.
Melt a good amount of butter in a pan. With a big ladle, spoon out some of the crêpe batter, directly into the pan, and swirl the pan around so that the batter flattens out and reaches the edges. You want the crêpe to be thin enough to see bubbles forming on one side, but thick enough that it won’t rip when you turn it over.
When the bottom of the crêpe has browned spots and looks pretty done, flip it over with a big spatula. And that’s it! You’re done! You’ve made a crêpe! Congrats!
