I always had crêpes as a child and made them countless times for both my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted, I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with lemon and sugar, chocolate-hazelnut spread, or something savory, like ham or cheese. Easy and delicious.

Crêpes with Confiture

Category

Category name

Serves

2

Ingredients

  • ⅓ cup flour
  • ½ cup milk
  • 1 egg
  • Dash salt
  • ½ teaspoon sugar
  • 2 tablespoons water
  • 1½ tablespoons butter

Method

  1. In a medium bowl, combine the flour, half the milk, egg, salt, and sugar; whisk until smooth. Add the rest of the milk and the water, whisking.
  2. In a 7-inch non-stick pan, melt the butter over medium-high heat. Pour the melted butter into the batter and whisk to combine.
  3. Using a small ladle or measuring cup, pour a scant ¼ cup of the batter into the pan and swirl to cover the base, cook until set and beginning to brown, about 1½ minutes on the first side. Flip and cook 30 seconds on the second side. Repeat to use all of the batter. The crêpes can be stacked and stored, wrapped, in the refrigerator until you are ready to fill them.
  4. To serve, spread 1 tablespoon of jam (apricot, raspberry, or peach) inside each crêpe, roll or fold, and enjoy.