Crepes seem luxurious, but they’re actually fairly easy to make - and it’s easy to scale the recipe and just make one. You can fill it with whatever you want, savory or sweet. The easiest thing for me is Nutella - just spread it down the center, fold it up, and eat. You can also just butter them and sprinkle them with sugar and eat them like that. They’re a great comfort food if you’re feeling down and want to spoil yourself.
- 1 egg
- 1 tbsp sugar
- 1.5 tbsp milk (or soy milk etc. for lactose intolerant folks)
- 2 tbsp flour
- Vanilla extract (optional)
- Butter (to grease the pan)
- Bowl/pyrex measuring cup to mix ingredients
- Frying pan and spatula
1. Pour the egg, sugar, milk, flour, a splash of vanilla extract, and a dash of salt in the bowl or pyrex measuring cup thing. Whisk until it’s pretty smooth. (It’s fine to have some small lumps.)
2. Put the frying pan on the stove and put it on medium heat. Melt about 1 tsp butter in the pan (doesn’t have to be exact), pushing it around to coat it evenly.
3. Once the butter’s melted, pour the crepe batter all at once into the center of the pan. Rotate the pan around to spread it to coat the bottom of the pan as evenly as possible. This has to be done a little bit quickly, as the batter will cook very quickly.
4. Now just wait for this side to cook. It only takes a minute. You’ll know when you lift the edge and it’s browned, or when the crepe slides around freely in the pan when moved, or when the edges of the crepe pull away from the pan a little bit.
5. Flip the crepe over and cook it for just a few moments on the other side. (Often it wrinkles up at this step!) When it’s done it’ll be lightly browned on both sides.
6. You’re done! Lift the crepe gently out of the pan onto a plate and turn the burner off. Spread the crepe with your preferred toppings (meat w/ gravy, Nutella or peanut butter (or both!), butter and sugar, or whipped cream and fruit) and eat it while it’s still warm.