Our R-Ball is sixteen today. That is crazy. 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.
Happy 16th birthday, R-Ball.
- 1-1/2 C all-purpose flour
- 3 eggs
- 2 C organic whole milk
- dash of ground cardamom
- butter, for cooking
- For serving: jam, unsweetened whipped cream, fresh raspberries, organic granulated sugar, lemon wedges, Nutella, cheese (for any savory lovers!)
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 crêpe 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.