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So I was looking for something warm and delicious and at the same time, not too time consuming. I knew I only had but so much time to make a quick breakfast and take the dog out for his walk, and of course, that all ubiquitous reminder that time is fast running out and must get ready for work. (Argh!) So what can I come up with that won’t take up a whole lot of time I ask?! That ah-ha moment (yes I had one), crêpes! How perfect! the thought and idea that is, and of course the crêpes were too. I am happy to report that these were absolutely amazing and took no time at all to prepare. You can have these for breakfast, desert, and even dinner as a savory meal. Here is my recipe.


1 cup all purpose flour

2 cups of milk

2 tbs  butter

1/8 tsp kosher salt (or pinch)

1 tbs sugar


In a large mixing bowl, sift in the flour, sugar and salt. Add 1 cup of milk and 1 egg. You can break up the egg in the same measuring cup you use for the milk and combine the two in the measuring cup and add together. It works better! Melt the 2 tbs of butter in a small pot or the crêpe pan and add the butter to the batter. Mix well to combine and create a smooth batter with no lumps. Once combined, add the remaining 1 cup of milk and mix well. Allow the batter to rest for a few minutes before making your crêpes. I waited just a few minutes (more like 8 minutes), and it was fine. Heat up an 8 or 10 inch crêpe pan and coat with butter lightly. Using a 4 or 6 oz ladle, pour a ladle of batter into the pan and swirl the pan around to coat evenly all the way around to the edge of the pan. You can add small amounts of batter to areas that didn’t get coated. Cook the crêpe for at least 3-4 minutes till lightly golden with caramelized areas or spots using medium heat. Using a small spatula or fish slice (turner), lift the edge of the crêpe and check for doneness. Using your fingers lift the crêpe and flip to the other side and cook for an additional 2 minutes. Turn the crêpe out onto a plate and fold in half and then fold again as pictured. You can garnish with powdered sugar or spread with your favorite jam or maple syrup and butter, or a delicious banana compote. (Shhh! don’t tell anyone, but I used Aunt Jemima). My favorite way to enjoy these, is, with a warm chocolate sauce. You can make a chocolate sauce or chocolate ganache and drizzle over the crêpe, or drizzle on to an open crêpe, just before folding for a delicious gooey chocolate center. Did I mention I’m addicted to these?! Brings back so many wonderful memories of eating these on the streets of Paris with a very special person. She knows who she is. Enjoy!