Combine 1 cup all purpose flour with a pinch of salt in a bowl. Make a well in the center, and add 1 egg and 1 1/4 cup milk. Whisk together. Grease pan. Pour some batter in and pick up the pan to spread it thinly. Flip when golden brown. Should be done in a few seconds. That's how we make crepes. My brother, Timbo, tells me the French do it quite differently, but this works well for us.
Squeeze a lemon slice over your warm crepe and sprinkle with a bit of sugar.
We got the recipe from this book
we borrowed from the library. The pictures are beautiful and inspire Isaiah to help me cook! The recipes seem good so far.
this isn't my recipe? i dont remember saying how the french did it! :D
ReplyDeleteMy husband "French chef in disguise" (he once was paid to translate a French cookbook into English) makes them this way. Let me tell you that my American style pancakes get equal time in our house. And after 8 years - I *still* can't get French crepes "right"... I keep trying... It's all in the method and I think you have to speak French to really make them correctly.
ReplyDeleteThanks for sharing!
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ReplyDelete(Sorry. Typos galore in that last one.)
ReplyDeletePS. I love the beautiful blue tile in contrast with the yellow wedges of lemon! The patterns fit together so lovely!
Haha, Tim, it was in the way I was cooking them...I was flipping them wrong or something. =l
ReplyDeleteKaylana - I'll have to look up how Julia Child says to cook them, just for kicks. Those tiles are just four coasters I place together and use as a trivet.
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ReplyDeletei just had a wonderful time getting caught up on a few of your blog posts, Elisa! Wonderful photos of the boys and I loved the funny things they've said. They are such great boys - Jacob has sure gotten big! The crepes sound so good; I love crepes but I haven't made them for quite awhile.
ReplyDeleteI hope you and your family had a great 4th. Our town's parade was the best we've ever seen!
P.S. Sorry -the typos must be catching!