Going to bed last night, I knew crepes were going to be on the menu this morning. I feel like I haven’t been putting a lot of effort into my cooking lately and I wanna turn that around NOW.
As a kid, crepes were a breakfast regular at my house. In Poland, when you ask for pancakes for breakfast, you get crepes. As a kid, I didn’t know anything other than crepes existed. I don’t think I had a real American pancake until I was like 12 years old at a sleepover.
When my dad made crepes for me when I was a kid, he never really followed a recipe and just eyeballed the ingredients. While I usually do the same, I paid attention to my measurements to make the recipe easier to follow.
Ingredients
- 3/4 cup all purpose flour
- 2/3 cup milk
- 2 eggs
- 1 tablespoon agave nectar
Directions
Combine all ingredients in a bowl and mix until smooth. Batter should be very thin, if it is too thick, add another splash of milk. Grease a frying pan lightly and pour batter onto the pan. The crepe is supposed to be fairly thin, I use a soup ladle to pour and spread the batter our in the pan. Cook until golden brown and flip once. Once cooked, add your favorite filling and fold. Omit agave for savory crepes.
I filled my crepes with blackberry preserves.
The recipe gets two thumbs up from my biggest food critic.
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