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!
It’s the End of Retirement as We Know It (And We Feel Fine?)
“Now people are living longer lives, and more importantly, gaining more active years, free of debilitating illness. Their biological age is much lower than their chronological age. That means it’s time to think differently about aging, and specifically the idea of retirement.”
The 2018 Class of Canning, Preserving, and Culinary DIY Books
I want them all.
11 Keto Breakfasts (That Aren’t Eggs)
For all those who are frenemies with albumin or just don’t like eggs.
Creative Discipline & Motherhood Right Now
“He’s three, completely conscious of this very concrete fact, and it’s hard for him to live with.” Other toddler parents out there? 👋
While so much commentary seems to be polarizing, this is a great message of tolerance. I highly recommend listening to this as a reminder of how we can learn something from everyone.
Listen: Alain de Boton
a blossom on one of our newly planted crabapples.