They’re intimidating, right? A quick cook-time can be hectic and leaves little opportunity to fix any mistakes you may make. And that thin batter on a hot pan? Just thinking about the smell of burnt egg-y batter makes me cringe.  Needless to say, when Derek suggested we make crepes for breakfast I was a little hesitant. He assured me that they were easy to make and definitely worth a try.

Alright. Here goes…

Our batter consisted of the following:

• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tsp. salt
• 2 tbsp. butter, melted

We used another tablespoon or two of butter to grease the pan between each crepe. First we whisked the flour and eggs, then slowly added the milk and water. Salt and butter were added last. With years of pancake-making under my belt, I was a little worried by the runny consistency of the batter but fear not! It’s supposed to be that way. I used about a 1/4 cup of batter to each crepe. As soon as the batter hits the hot pan, swirl it around so that it reaches the edges and is nice and even. The pan was heated to medium-high–this will totally depend on your burner, but the crepe should cook in a matter of minutes. You don’t want to scorch it but you don’t want to be slow-cooking it either. About 2 minutes on each side and you should get something that looks like this:

A little bit of butter and brown sugar inside the crepe and a tall cup of coffee sealed the deal. After seeing how easy the process is, I’ll be sure to make these again. Next time I’d like to use fresh berries and a touch of creme fraiche.