It's been a bear of a week. But, on Wednesday, I needed to take a deep breath, slow down, and celebrate my Love! He turned 42 this week.
- 1-1/2 C gluten-free all-purpose flour
- 3 eggs
- 2 C organic whole milk
- dash of cardamom
- splash of vanilla
- butter, for cooking
- For serving: fresh berries, jam, and unsweetened whipped cream
Whisk all of the ingredients together until lump-free. Let sit for at least 20 minutes. Heat a large flat-bottom pan and rub the bottom with butter. Pour the batter in the middle of the pan and quickly make a tilting motion to distribute the batter all over the pan. The goal: have as thin a batter layer as possible.
Cook until the crêpes is a bit stiff and flip over, cooking for another minute The pancake should be lightly browned on both sides. Repeat till all the batter is used; I made 10 crêpes with the quantities listed.
Let everyone assemble their own crêpes. The birthday boy smeared his with strawberry jam, fresh berries, a huge dollop of whipped cream, and more berries on top!