Pancakes and waffles are age-old breakfast traditions, but wherever I go, crepes always leave the best impression. They’re great for any time of the day, and you can make them healthy, pig-out-worthy or a mixture of both. The basic crepe requires only six ingredients and some water. It’s so easy you can even do it in your dorm kitchen!
Ingredients:
- ½ cup milk
- ¼ cup melted butter
- 1 cup flour
- 1 ½ tablespoons white sugar
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- ⅔ cup of water
Equipment:
- Large bowl
- Small bowl
- Whisk
- Mixing spoon
- Pan or skillet
- Refrigerator
- Saran or plastic wrap
Directions:
- Mix the milk, water and melted butter in the large bowl.
- Mix the flour, sugar and salt in the small bowl.
- Combine the flour and milk mixtures; whisk them together until the batter is smooth and there are no visible lumps.
- Cover the batter using saran or plastic wrap. Refrigerate for 2 to 2½ hours.
- Warm the skillet or pan to medium heat.
- Coat the pan with vegetable oil.
- Pour 2 tablespoons of the batter into the pan; allow the batter to spread out by moving the pan.
- Allow the batter to cook until it appears to be solid and golden brown.
- Flip the crepe over to cook the other side again until it is solid and golden brown.
- Continue the same process with the remaining crepe batter.
Depending on when you’re making the crepes, you can adorn them with a variety of different toppings. Nutella and bananas or Nutella and strawberries are the best combos for sweet crepes. If you’re going for a more substantive crepe, spinach and ricotta cheese always make great savory options.
In addition, if you want to make the crepes a bit healthier, use skim milk instead of whole milk. You can also change the texture of your crepe by altering its cooking time. Leave it on the skillet for a shorter time for softer crepes and longer for crispy crepes. Just make sure you cook it enough (about four to five minutes) so the crepes aren’t raw.
