Treat yourself to an indulgent breakfast you deserve by making this simple recipe for crêpes. The recipe comes from “Craig Claiborne’s The New York Times Cookbook” by Craig Claiborne with Pierre Franey, I tweaked the original recipe a little because Claiborne’s recipe says to add the egg before the milk, but I suggest doing the milk before the egg so the batter doesn’t get lumpy. Once you’ve made these crêpes, top them anyway you like. I suggest spreading Nutella and then adding strawberries and bananas, folding the crêpe over and topping with powdered sugar. My mom likes to do Nutella and red raspberry jam with seeds spreads, adding in strawberries, and then folding the crêpe in half and topping with cinnamon sugar. Make one of our suggestions or create your own for a sweet start to your day.
Yield 8 7-inch crêpes
- 3/4 cup flour
- 1 large egg
- Salt to taste
- 1 cup milk
- 2 tablespoons melted butter
- Scoop the flour into a food processor or mixing bowl, and add the milk and salt. Mix and then add the egg. Add the melted butter.
- Heat a well-seasoned crêpe pan and add a thin layer of batter to cover the bottom. Cook briefly and turn. Cook briefly and turn out. Continue until all the batter is used.