It's laughable, really, that I cannot make pancakes but I make a mean crêpe. If someone can please give me a no-fail pancake recipe, I would be eternally grateful.
But one upside: I've made crêpes so many times, D can make them on his own with virtually no help from me.
This morning, he bellowed from his room."Mommy, can we have crêpes for breakfast?"
Sure. Can you make them?
I still had to get up and make sure that our seriously rudimentary kitchen in this timeshare actually had everything he needed. One thing I was missing: milk. I guess we've made hot chocolate too many times already this week. So, he used almond milk.
Ingredients makes between 5 to 6 crêpes
- 1/2 C flour
- 1 large egg
- 1 C almond milk
- butter for greasing the pan
- jam or jelly for serving (we had some plum jam from a local coffee shop)
Whisk everything together to form a thin batter. Heat and butter a griddle or frying pan over medium heat. Pour the batter onto the pan. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Once the crêpe is cooked, smear it lightly with whatever jam you have on hand, roll it up, and dust it with powdered sugar.