By David Hu
I love bacon and eggs for a weekend breakfast but sometimes I like to change it up. Crepes are one of my favorite standbys – they’re quick and easy to make, and just a little special. I like my crepes with apricot or strawberry jam. But don’t forget Nutella or bananas and sugar.
If you have extra crepes, just put them in a plastic bag and refrigerate; they’ll keep for a few days. Reheat them in a warm pan or zap them for a few seconds in a microwave oven. For longer storage, stack crepes between wax paper squares to keep them from sticking together, wrap airtight and freeze. They thaw quickly at room temperature.
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Makes 10 crepes
1 – 1/4 cups milk
1 ounce (2 tablespoons) melted butter plus more for cooking
Pinch sea salt
1 cup all-purpose flour
Jam, Nutella or fresh fruit slices for filling
In medium bowl, lightly beat egg with a fork; add milk and whisk to blend. Add melted butter and sea salt, whisking to combine. In large bowl, add the flour, then pour in milk mixture and whisk together to make a smooth batter.
Heat an 8-inch nonstick pan over medium high heat and add butter to coat the pan lightly. Ladle out enough batter to coat the bottom of the pan and immediately rotate the pan, swirling batter to cover the bottom of the pan completely. Let the crepe sit undisturbed until batter is no longer shiny, about 30 seconds to 1 minute. Flip the crepe and cook until slightly browned, another few seconds.
Use an egg turner to remove crepe from pan and repeat making crepes with remaining batter. Fill crepes with topping of your choice and fold in half or quarters or roll like a cigar.
Note: Don’t worry if you get irregular shapes at the start. It takes a bit of practice to get a full circle, but even the odd ones will taste delicious.
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