Crepes are just one of those things that are so simple to the point where you bless the earth for finally giving you something you can actually do (I swear, at work using Adobe InDesign is like playing with a jigsaw puzzle that hates you, anyways…). I love them best when they’re served with fresh chantilly cream, homemade strawberry sauce and a light coating of powdered sugar. But for this photo I made a savoury crepe with goat cheese, leftover roast chicken and various other veggies. Crepes are wonderful and will always reign over their less lovelier cousin, the pancake.
(makes enough for around 2-3 servings)
1/2 cup of all-purpose flour
1/4 cup of milk
1/4 cup of water
1/8 teaspoon of salt
1 tablespoon of melted butter
- Place your butter in a medium bowl and microwave if it is not melted yet.
- Add the egg, flour and a pinch of salt. Mix well.
- Gradually add the milk and water. Mix well and make sure there are no flour clumps.
- Heat a pan over a medium heat and scoop a ladle-full of batter into the hot pan.
- Move your pan around and use your ladle to get a nice, flat crepe. Remove crepe from heat when both sides are slightly golden brown