Basic Crepes

It's amazing how something so simple can taste so, so good. Peanut butter and honey, a fresh peach, corn on the cob… I could go on. But one of the simplest is the humble crepe. The wonderful thing about crepes – well, actually there are several wonderful things about crepes:

·         You can prepare them the day before.

·         They use up extra eggs.

·         You can cook them in about a minute.

·         You can fill them with whatever your imagination suggests – ice cream, ham, cheese (any kind), whipped cream, asparagus, chicken, artichokes, chocolate, bananas, peanut butter, nutella,  crab, mushrooms, spinach, strawberries, potatoes… again, I could keep on going.  

While we were elk hunting, I had some eggs, it was Sunday morning, and I wanted something yummy. So we had: 

Basic Crepes (I got this from a delightful cookbook called The Fresh Egg Cookbook: From Chicken to Kitchen by Jennifer Trainer Thompson)

5 eggs
2 tablespoons water
1 tablespoon flour (my addition – we were at 9,000 ft. in elevation and I figured it couldn’t hurt)
1 tablespoon butter 

These eggs are so fresh - the yolks are almost orange. You'll also note there are 7 eggs in there, but they are small.

Beat the eggs, water, and flour with a whisk.

 

Note the wonderful old egg beater - it's one of the best ones I've ever used.

Melt some butter in the crepe pan or a skillet.

 

 

It will take about 2 ½ tablespoons of the egg mixture for each (use a ¼ c. measuring cup and don’t fill it all the way). Pour into the pan, tip the pan quickly and swirl around. This will take some practice, but it’s ok – you can eat the funny looking ones too.

 

 

Turn with a spatula and cook briefly on the second side.

 

They are incredibly tender and tear easily. Again, it's ok, you're just going to eat them.

 

Stack the crepes as they’re ready. This should make about 8 crepes.

Fill with whatever strikes your fancy or just butter, sprinkle with powdered sugar, roll ‘em up and eat as many as you want. They’re good for you!