I’m literally having the best day ever! I woke up leisurely; the sun was shining, and the air was warm! I feel so lucky to live in the Bay Area in California, where there are sunny days like this at the end of January! Back home in Tennessee, it’s cloudy, 18˚F and feels like 5˚F! Brrrr!! Not here! Just look at my outfit today! Tights and a tunic tank, no sweater. Just lovely!
And, ya know, usually I make omelets for breakfast, or some kind of eggs with leftover veggies from dinner the night before. But this morning I woke up and was like, CREPES! Coffee and crepes. What a breakfast! And making it myself at home is so much quicker and easier than going out for crepes. It just cost me like…what…$5 to make 5 crepes? $1 a crepe? Not bad, Courtney. Not bad!
Are you ready for this? It’s so easy. Oh my goodness, so easy! Okay okay here goes!
The Easiest Crepe Recipe
1 cup einkorn flour (buy here) or all purpose flour
2 eggs, preferably pastured (how to find pastured eggs)
1/2 cup milk, preferably raw (where to find raw milk)
1/2 cup filtered water (I use this filter)
1/4 tsp salt (buy here)
2 TBSP melted butter, preferably pastured (buy here) OR grassfed ghee (buy here)
First sift the flour. Then, in a bowl, whisk together the flour and eggs. Mix well, then add the milk and water, and whisk until smooth. Add the salt and melted butter. Maybe a dash of cinnamon, if you’re into that. ;)
Heat up a clean cast iron skillet on medium-high heat and ladle about 1/4 of a cup of batter into the pan. Pick up the pan and tilt it to spread the batter around evenly. Cook for about 2 minutes or until slightly brown, and then flip.
Fill with your favorite things!
The crepes I made for breakfast had berries and banana and apple with a little bit of almond butter and maple syrup. I wish I’d had whipping cream, because I would have made whipped cream! Mmm!
Today for lunch, I had another crepe, but this time I filled it with leftover yellow thai curry from last night’s dinner. OMG HEAVEN IN MY MOUTH. Fantastic!
You’re so cute and these crepes look great!
Thank you, Winnie! Hope you’re well!
Those look scrumptious! What kind of pan is that? Is it Le Creuset?
Yep! Le Creuset! This one: http://www.revivedkitchen.com/large-skillet
You can see all my other kitchen tools here: http://www.revivedkitchen.com/shop/
Courtney, those crepes look amazing! One trick that will make them fluffier and thinner (the best crepes are slightly thin) is to stick the batter in the fridge for a couple hours before cooking them. But of course, that won’t work if you want to have them right away (which I almost always do!)
Now I just have to make crepes again soon! I like to make the last few a little sweeter (add some honey or maple syrup to the batter) and just eat them as they are or with a little butter on top. Yummy!
Thanks! And thanks for the tip! I haven’t tried that before.