This morning I decided to go a little wild and make crepes for breakfast. Only a little wild, because crepes are so simple and delicious! I usually save them for special occasions and Rob makes them every year for my birthday, but this recipe is so simple that I could make them every morning. And gain 80 pounds, because they are great with butter. Or chocolate. Mmm.
1 c milk
1 c flour
1 tsp salt
Whisk (or use fork to mix) all ingredients together. Heat a small omelete pan with a little olive oil or cooking spray just greasing the bottom. Keep the heat to medium, but lower as needed.
Get the pan nice and warm, then hold the pan off the burner, pour some batter directly into the center of the pan to form a small circle, then use your wrist to twirl the pan until the batter covers the bottom.
Wait until you see that the crepe is beginning to look cooked (will change to slightly darker color and have tiny holes or bubbles), then use a fork to lift the edge of the crepe. Use either the fork or your fingers to flip it.
(Here you can see how the color changes when it's cooked--a little pocket on the right is not fully done and looks lighter in the picture.)
I always put butter on the cooked side at this point so that it can be melting, then I'll stack them on a plate so they all get buttery--yum! This recipes makes 8-10 crepes.
Powdered sugar inside an icing heart. Aw!