A light and clean breakfast crepe ready to be filled with your favorite sweet or savory ingredients.
Ingredients
1cupall-purpose flour
1wholeegg- local if possible
1cupwater
3tablespoonsgrass-fed butter- used in batches as needed
Instructions
Add flour to medium mixing bowl.
Using a fork, stir in egg until texture becomes raggedy.
Gradually stir in the water. The batter may seem thin, but it will thicken as it rests.
Remove the lumps from the batter by pushing all the batter through a not-too-fine wire mesh strainer using a wooden spoon or spatula.
Rest the batter on the countertop/room temperature for 30 minutes, then stir again before using. It should have the consistency of heavy cream.
To cook the crepes, heat an 8-inch skillet over medium heat.
Rub a touch of butter on the pan and pour just enough batter into the pan to provide a thin coating. As you pour, rotate the pan so the batter runs to cover the entire bottom of the pan. Cook for a few minutes, until the crepe is browned, then flip with a spatula and brown the other side.
Rebutter the pan as needed – you will most likely use less butter after the first crepe is done. Set aside all crepes and allow to cool before handling and filling.
Video
Spa Index Kitchen Notes
The nutritional stats are for the CREPE, only. Adjust for your fillings, accordingly.This can be a savory crepe by filling it with a scrambled egg, chives, mushrooms, and a simple blend of your favorite herbs and veggies.
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