These are the simplest, yet delicious, crepes I’ve ever made. They aren’t the paper-thin, delicate ones you’ll find at a French restaurant, but they are yummy and hold up to any topping you can think of. You can also memorize the recipe today and remember it for life.
1 cup milk
1 cup flour
Whisk egg and milk together, then stir in flour until combined.
Heat a large, flat pan on your stovetop at about medium. Once warm, pour some batter into the pan. I like about 1/3 cup, swirl with a spoon until desired thinness is achieved. Cook for 2 minutes on one side, until the edges bubble, then flip and cook for 1 more minute.
Serve warm with Nutella, nut butters, jams, and fresh fruit.
A protein on the side like eggs, bacon or sausage makes a hearty meal.
You can easily substitute a dairy-free milk or gluten-free flour. I think I’ve almost perfected a gluten-free blend for crepes – recipe coming soon!