My 14 year old daughter has taken it upon herself to whip up dinner for the family this past Sunday again. She is embracing her inner-chef. I love it! This selection, again inspired by her How to Cook (teenage cookbook), tasted incredible. Totally customizable – filling each crepe with what each diner prefers. My youngest daughter, Nutella, peanut butter and bananas. My husband – ham and Brie. Whatever you wish… perfect for breakfast, lunch, dinner or dessert!
1 cup plus 2 tablespoons of all-purpose flour (She used King Arthur’s)
1 teaspoon of sugar
1/8th tsp of salt
1 1/4 cup of unsweetened almond milk
2 tablespoons of butter, extra for frying pan (melted)
Filling – whatever you choose
Sift the flour into a large mixing bowl and then add the sugar and salt. Set that aside. In a large measuring cup or small bowl, whisk the eggs and milk together. Making a well into the center of the dry flour mixture, slowly pour the egg mixture in and whisk until smooth. Then stir in 2 tablespoons of melted butter.
In a non-stick sauté pan over medium heat, add a touch of melted butter. Ladle some batter into the pan and spread the batter over the bottom of the pan (swirling it).
Cook for 2 minutes or until golden. Flip with a large spatula. Cook for another 20-30 seconds. Then set aside on a plate. Repeat.
When ready to fill, lay the crepe out flat and place your ingredients into the center and roll up both sides. Grill again in the pan for a minute or so or until ingredients start to melt. If sweet, top with confectioners’ sugar.
Yields: 8 crepes
— Knead to Cook