Sunday, January 25, 2015


Dear Turkey,

Last week my mom bought a package of really good crepes that had been imported from France. Yup. From France. On a plane or a container ship. They cost $4.99.

I'm not saying that they weren't really good. They were really good. But it got me wondering how many crepes I could make for $5. Answer: a lot. And it took less time to make them than it would take to drive to the store. It's amazing how luxurious crepes taste, considering how easy they are to make.

Easy, Fast, Delicious Crepes (the way they should be)
(serves 3, if one person just ran 10 miles)
(this is adapted from my mom's vintage Betty Crocker cookbook, the orange binder one)

- 1.5 c flour
- 1 T sugar
- 1/2 t baking powder
- 1/2 t salt
- 2 c milk (I used whole)
- 2 eggs
- 1 t vanilla
- 2 T butter, melted
- 2 T rum or something like that 

- Whisk everything together until most of the lumps are gone. (If you have time, you can let this sit out all day, or in the fridge for 24 hours before you use it.)
- Heat a nonstick pan that you buttered just a tad (like 1/2 t or less) on medium heat and let the pan get pretty hot.
- Ladle about 1/4 c of batter onto the pan and swirl it around until most of the pan is covered. Cook for a minute or two (ideally the crepe will become lacy, sometimes this takes a few crepes until the pan is at an even- and hot-enough temperature). When the crepe starts to come away from the pan, flip it over and cook the other side for 10 seconds or so just to seal it up a bit.
- Repeat. You shouldn't need to re-grease the pan. Eventually you will reach a nice equilibrium where you don't have to mess around with the temperature of the burner.
- Serve with stinky cheese, butter, marmalade or jam, cocoa powder, and confectioners sugar (no, not all on the same crepe).


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