Crepe Recipe
A Sunday tradition in my house growing up, my mom and/or grandmother would often make crepes in the morning (yes, I know that’s not when they are traditionally eaten in France, but we did live in the U.S.) My grandmere always called it the 3-2-1 recipe for its easy to remember proportions of ingredients (that can easily be doubled or tripled). For a family of 4, you will definitely want to double this recipe.
I always liked my crepes best simple—a little butter and sugar (beurre sucre), though they are also delicious with fresh fruit, nutella or jam.
Directions
Mix all ingredients in blender or with mixer, preferably 12 hours in advance or more.
Lightly butter or spray pan and heat; pour just enough batter to coat pan. Cook on one side, then flip. Thinner is better. Also a non-stick pan will make your life immensely more easy when making crepes.
Note: First crepe often sticks or doesn’t turn out until pan is properly heated and seasoned.
Put a strip of filling down the middle and roll. Good with just plain sugar, jam, or nutella.
