Thursday, February 21, 2008


1 cup flour
1 cup milk
2 eggs
A pinch of salt
A pinch of nutmeg
A drop of vanilla extract

Whisk all of the ingredients together. Let batter rest for at least half and hour. In a hot medium skillet* add a few drop of oil. Pour in one ladle full of batter. Twirl the pan around so that the batter extends to the edges of the pan. Cook until the top is almost dry. Flip. Cook for another minute.

The crepes can be filled with just about anything – fruit, meat, cheese – or better yet, smeared with Nutella.

* Most people suggest using a nonstick pan for making crepes. I don't have a nonstick skillet the right size, so I just used a regular frying pan.

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