Hey I'm dropping a crepe recipe because there's still people around who think they're hard to make and I'm sick of french food being romanticized to the point of inaccessibility.
I call this a 3-2-1 method to make it easy to remember; 3 eggs, 2 cups water/fluid of choice, 1 cup flour.
I'm sparing you the obligatory backstory on my path to cooking extremely flat pancakes because we both know that neither of us care. If you want to hear me overshare check my blog between 1-4am pacific time.
â˘Anyway, start with three eggs and beat with a fork until they're all one color (you can use a whisk or an egg beater but I hate the extra steps. Fork it):
â˘Add whatever dry flavoring you want (I usually go with cinnamon and cardamom, today we're doing matcha cause that happens to be what I'm cooking. Some mornings caffeine is meant to be eaten):
â˘Add sugar to taste if desired. It's not necessary for the recipe, and if you've managed to add enough to throw off the consistency you've got other shit to worry about, so follow your heart. I usually use like two tablespoons or so (I prefer brown, but white tastes better with matcha):
â˘Decide on your fluid of choice. Water and/or milk is the usual, but you can do literally whatever you want; hot cocoa, coffee, tea, soda -whatever you want them to taste like. Go nuts with it. Use soup if you want idgaf it's between you and your chosen god at this point. I recommend starting with 2 cups for simplicity, but you can add more if needed for the right consistency. At this point I just eyeball it tbh.
â˘Add a little at a time and start mixing until it's as smooth as you can get (this is also where you'd add wet flavorings, like vanilla extract):
â˘Add the rest until the batter is roughly the consistency of heavy whipping cream, or like thin tomato soup (if you actually ran with the soup joke, add a little water to thin it out). Just get it to where it's still a little viscous but will run if you pour it on the pan:
â˘For best results cover and let it sit in the fridge overnight or for a few hours (it will separate a little, just mix it again). For last minute "I forgot to prep this last night but I really want crepes" results, we're putting it aside while I wash dishes and heat up the pan.
â˘Ladle out like Âź cups worth onto a hot lubricated pan (butter or cooking oil, medium heat) and swirl it until it coats the bottom. Don't stress if it looks like shit the first few times, that's what practice is for, add a little more fluid if it's not spreading well:
â˘cook until the top is no longer wet and edges start to lighten:
â˘Flip it with either a very flat spatula or sheer hubris (spatula recommended for beginners), and cook for like 45 seconds (I have no sense of time), then slide it onto a plate:
â˘Top with whatever you want and try whatever folds/rolls you saw in that one show that made you think these were cool.
Go forth, have fun, eat well.
(if you want an even easier method with only mild sacrifice to quality: mix a couple eggs and some extra fluid into your leftover pancake batter and leave it in the fridge for the next morning)
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