Sydney’s Crepes.


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
2 eggs
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

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