Our R-Ball is fifteen today. Wow. And, being the creature of habit that he is, when I asked what he wanted for breakfast, he answered, "It's not a birthday breakfast without crêpes, Mom." Done.
crêpes + new books = birthday bliss
On to the crêpes...we make ours gluten-free so Jake can enjoy. But you can use whatever flour you prefer.
- 1-1/2 C gluten-free all-purpose flour
- 3 eggs
- 2 C organic whole milk
- dash of cardamom
- butter, for cooking
- For serving: jam, unsweetened whipped cream, and a candle
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 and a huge dollop of whipped cream!