Basic Crêpes
Easy-to-make crêpes, fool-proof for your next brunch
Servings: 8 crêpes (8 in dia.)
Cost: $1
Ingredients
- 1/2 cup flour
- 1/8 tsp salt
- 1 tsp sugar
- 1 egg
- 1/4 cup soy milk (or milk)
- 1/4 cup water
- 1/4 tsp vanilla extract (optional)
- 1 Tbsp oil
Instructions
- In a bowl, combine flour, salt, sugar, and any other spices, like cinnamon.
- Make a well in the flour mixture and whisk the egg in the well and start to combine the flour with the egg. The flour will not mix completely until the next step.
- In small additions, slowly add a splash of milk and whisk the flour-egg mixture. Keep adding milk and whisking until all the flour is wet and no lumps exist.
- Add the rest of the milk and water and continue to whisk till smooth. The batter should be fairly runny and should easily drip off from a spoon.
- Add the vanilla extract and oil, mix well.
- Set a non-stick pan to high heat, and turn down to medium before use.
- With a soup ladle, scoop about 1/8 cup batter onto the pan. Quickly spread the batter out with the ladle to a thin layer (about 8 in diameter) and cook for about 1 minute, or until the batter has set. Flip the crêpe over with a spatula and cook for another 30 seconds.
- Repeat for the rest of the batter.
- Serve warm with toppings such as: butter, sugar, coconut shavings, jam, almond slices, chocolate…
Notes
- The total time depends on how many crepes you can make at once. I like to use a griddle on the stove to make 3 at a time.
- You can size up the recipe using the simple ratio of 1:1 flour:liquid and for each 1/2 cup flour, 1 egg is used, and flavor as you desire.