French Crepes

French Crepes

Sara Siebrecht Total Time: 10 minutes (5 minutes prep, 5 minutes cook) Servings: 4 crepes

No fancy pans or classic French training required for these crepes. While a blender makes the prep for these crepes really simple, a bowl, whisk, and some elbow grease will work just as well. Sugar and butter are a typical French filling for these thin pancakes, but the possibilities are endless! Try chocolate hazelnut spread, maple syrup, jam, or whipped cream for breakfast or dessert. Fill the crepes with sliced ham, a fried egg, or veggies for a savory alternative.

1/4 cup flour

dash of salt 3 Tbsp milk

1 egg

1 Tbsp butter, melted, plus about 3 Tbsp 3 Tbsp milk 2 Tbsp water 1 egg ¼ cup flour Dash of salt Granulated sugar for sprinkling Fresh fruit for garnish (optional)

Equipment: Blender Measuring cups and spoons Medium-sized skillet Spatula (rubber or pancake turner) 1. In the cup of a blender, combine butter, milk, water, and egg. Blend until homogenous and frothy, about 15 seconds. 2. Add flour and salt to the egg mixture and blend just until combined, only a few seconds. 3. Preheat a medium skillet on medium heat with about a teaspoon of butter, only enough to grease the pan. Wipe out excess with a paper towel, if necessary. 4. Measure out just shy of ¼ cup of batter from the blender. Once the skillet is hot, pour the batter into the center of the pan and quickly swirl it around so batter covers the whole surface. 5. Once the crepe begins to peel from the edges and no longer appears wet, use a spatula to flip the crepe. After a few seconds, slide the crepe onto a plate. 6. Spread ¼ of the remaining butter on the crepe and sprinkle with sugar. Fold into quarters. 7. Repeat with remaining batter to make three more crepes, spread with butter and sprinkle with sugar. Fold and serve with fresh fruit.

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