I looooooove lazing around with my husband 😀 We felt we’d earned a day in. Here’s the most ambitious thing I did today (and it’s ridiculously easy):
1 cup flour
pinch of salt
1 and 1/4 cups milk
2 tblsp butter ( I totally forgot this and they came out fine)
Sift together, or just mix really well, the flour and salt.
Hollow out a place in the middle in which to crack the eggs. This makes the mixing easier. Or you could just crack the eggs in however you like. Mix them in very well (will be doughy).
Add the milk a little at a time. The batter will end very thin – a little thinner than cream.
Wipe a non-stick skillet or well-seasoned cast-iron skillet with a paper towel soaked in vegetable oil.
Pour about a half-cup of batter on the skillet and immediately swish the pan around so that the batter coats the bottom as evenly as possible (it will be very thin).
After a minute, if your skillet is non-stick enough, you will find that the crepe is easy to peel off and flip over. I will confess that the first one or two crepes tend to look like tortured modern art sculptures before I quite get the technique down. According to one of my aunts, Julia Child once said “The first pancake, like the first child, should always be thrown out.” Being a first child, it took ten years or so before I saw the humor in this comment 😉 In my opinion, though, they still taste delicious even if they’re, shall we say, less than symmetrical. I promise it doesn’t take long to figure out your technique. Flip the crepe and cook the other side for about 30 seconds. Done.
buttered and sugared
with cut-up fruit
with lemon juice and sugar.
with any combination of the above.
My favorite easy breakfast savory crepe:
Don’t flip the crepe – instead, as soon as the bottom is a little firm, crack an egg right onto the crepe in the pan and smush it with a spatula to break it up. The egg will start to cook right through the crepe. When the egg is 80% cooked, add something else to heat up with it – little slice of ham (pre-cooked), leftover roasted veggies, bits of sausage, bits of cheese, whatever. Delicious.