Earlier this week I set out to make a batch of crepes for the kids’ breakfast. When Tor saw what I was up to he let out a primal roar: "MY DO IT!!!" OK by me! He did all the measuring & mixing. Momma cracked the eggs & did the stove-top work. Everyone was happy, even though the crepes did not last long

RECIPE: enough for about 10 medium-to-large crepes
[adapted from Basic Crepes on AllRecipes.com]

• 1 cup all-purpose flour, sifted.
• 2 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• Dash of vanilla extract

DIRECTIONS

In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine. Add the salt
and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat (I use a low-sided cast iron pan & it works beautifully). Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each crepe. Tilt the pan with a circular motion so that the batter
coats the surface evenly.It’s important to swirl your batter around right away, so it doesn’t clump up … you want your crepes to be very thin).

Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side. Serve hot.

TOPPINGS

Add whatever you fancy! We’re big fans of Nutella, sugar, & jams, though not all together!