Two of my all time favorite foods on the planet, and I only really have them twice a year.
SUPER easy Crepes (recipe from Sarah)
1/2 tsp salt
1 cup milk (we use skim)
2/3 c flour
----whisk all together and pour into "skinny pancakes" as my mom calls them, on a well greased or buttered (the fruit and yogurt can balance it out right?) pan using just under 1/4 cup----
also to remember: loads of fresh fruit (or nutella I suppose if you are into that sort of thing)
add a little yogurt (or whipped cream, no one's going to judge you here)
and viola! breakfast. repeat at least 4x.
all the necessary ingredients
my 1/4 measuring cup and about how much batter I put into it. so maybe 2/3 of a 1/4 cup?
move the pan around till the batter stops moving, this will keep it most even.
aaand then wait for it to brown!
post-flip. I usually like a little more brown, but it is always better to undercook than overcook a crepe... you can always re-flip it over to add a little more color if you desire.
if you do have leftovers (the recipe makes about 11 crepes), put plastic in between each one so that they don't stick together in the freezer or refrigerator.
They last a few days in the fridge and a few weeks in the freezer.
Farmer's Breakfast (recipe adapted from
I used regular sharp cheddar cheese, and instead of bacon, these amazing Aidell mini sausages.