Brielle's Avalon

I’ve never made crepes before. My Brother-in-law makes them every Christmas for breakfast. I figured that since I finally got a new pan that was the right shape I’d give it a try.

Recipe:

1 c Flour

1 Tbsp Sugar

pinch of Salt

2 Eggs

1 cup Milk

1 tsp Vanilla or other extract (optional)

2 Tbsp melted Butter

Mix together dry ingredients and whisk together eggs and milk in a separate bowl.

Mix wet ingredients into dry ingredients slowly to avoid lumps, about 1/4 at a time. It should end up the consistency of heavy cream.

Also mix in the melted butter.

Melt another lump of butter in your pan.

Pour a few tablespoons in and quickly swirl into a thin pancake.

Your 1st one or two will be wonky.

3rd time’s a charm. After about 10 or 15 seconds flip. It’s OK to use a spatula if you’re not confident enough to do the hand chef-flip trick with the pan. I’m thinking I’ll need a couple glasses of wine in me before I have the confidence to try the chef-flip. Greasing the spatula helps, too. You can use the spatula to loosen the edges if it doesn’t want to slide right away, then letting it slide partially out of the pan onto the spatula before flipping helps to not tear and reduces folding. Those of us with asbestos fingers can gingerly unfold it if we work quickly.

Cook another 10 to 15 seconds and let it slide out onto a plate.

Fill with fruit, jam, lemon curd, cheese, brown sugar, sour cream, cream cheese, chocolate, Nutella, peanut butter  or anything that sounds good.

Fold or roll and sprinkle with powdered sugar if you like, or drizzle syrup over them.

Options: Add spices like ginger, cinnamon or nutmeg. If you want to make some for dinner, omit the sugar and (if you feel like spicing them up) add different spices, then fill with eggs, chopped meat, vegies, cheese or whatever you have in the fridge that sounds good.