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Crepes

  • Dry Mix
    • 130 g White Wheat Flour
    • 1/4 t Medium-Grain Salt
    • 1 t Sugar (optional)
    • 1/4 t Cinnamon (optional)
  • 2 Eggs, beaten
  • 280 g Milk
  • 25 g Olive Oil
  • For Savory Crepes
    • Mustard
    • Ham
    • Melty Cheese
  • For Sweet Crepes
    • Nutella
    • Jam

These ingredients make four (4) crepes.

Whisk eggs until you can lift your fork/whisk out and it drizzles in one strand, not lumpish.

  1. Mix dry mix ingredients together.
  2. Make batter. Combine eggs, milk, and olive oil. Whisk briefly. Slowly add in dry mix. There will be lumps, but try for no lumps.
  3. Rest batter at least 5 minutes.
  4. Heat pan to medium heat.
  5. Cook crepes. For each crepe: Add 120-140 g of batter to the preheated pan. Cook 2-5 minutes until golden brown. Flip, and continue cooking an additional 60 seconds.
Flipping is an art.

You will likely need 2 implements to manage the flip: a rubber spatula for getting under the edge and then a hard spatula for doing the actual flipping. Handle with care."

  1. Mitzewich, John. "How to Make Crepes - Even the Messed-Up Ones Will Be Perfect!" Food Wishes. 2 June 2008. ↩