I used to be so intimidated by ‘crepes’! The word alone creates deep, unstable emotions of kitchen-failure and insecurity.  Even Williams Sonoma tells me that my worn skillet won’t work — I must have a special pan!

Our son (and Mme Gerwing, his French teacher) convinced me otherwise. With 4 simple ingredients & Nutella — all pantry staples and yes, the worn skillet works perfectly — we now enjoy crepes!

2 eggs
1 cup flour
1 1/2 cup milk
2 T. oil or butter

Mix ingredients together with whisk until all ingredients are incorporated. Heat worn skillet with additional oil or butter (hot skillet works best). Our son prefers a 6″ diameter skillet. Pour batter into pan — thicker than you might think — KEY: be sure the batter goes up the side 1/16″ to 1/8″ which helps to flip.  The second side is very brief. Fill with Nutella.

Batter keeps in frig for a couple of days!

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