I remember the first time I had a crepe. No, unfortunately it was not in Paris. It was in Washington DC during my glory days in college. A friend of mine randomly asked me, “Hey, you wanna go get crepes?” They were apparently her “cheer up” food, and I have never been one to pass up an opportunity to eat and explore a new dish; so I went. I remember us driving to Georgetown from NW and getting strawberry and chocolate crepes. I was in pure bliss and I’ve fucking loved crepes ever since.

I’ve been skeptical of trying to make a crepe on my own because I just knew they wouldn’t have that same yummy slightly doughy consistency that I like, but these were exactly what I wanted and soooo yummy and filling. I tried a few batter recipes before landing on this one that has no actual sugar in the batter but the strawberry filling provides more than enough sweetness and the cinnamon and vanilla addition add the depth I was looking for. During this quarantine the only things I have consistently in the house are eggs, milk, flour, butter and sugar so I’ve been able to experiment with “baking” more than ever. The recipe below makes about four crepes. I hope they become your cheer up food too.

xoxo

Ingredients:
1 cup of all purpose flour
2 eggs
1/2 cup of milk
1/2 cup of water
1 tablespoon of vanilla extract
A dash of cinnamon
1/4 teaspoon of salt
2 tablespoons of melted butter
Directions:
1. In large bowl, whisk together eggs, milk, water, vanilla, cinnamon, salt and melted butter
2. Slowly sift flour into wet mixture making sure to whisk out any lumps
3. Heat 1 tablespoon of butter or spray pan with Pam. over medium heat pour a 1/4 or 1/2 scoop of the batter (depending on pan size) into the pan making sure to tilt the pan in a circular motion to coat the batter in the pan evenly.
4. Cook each side about 3 minutes until it’s light to golden brown in color.
5. Use a spatula to flip and transfer to a plate.
6. To serve, spread inside of crepe with filling (strawberry jam, Nutella, etc), fold in half, then fold into a triangle.
7. Sprinkle with confectioners sugar and toppings of choice. Serve warm.
8. Tip: wipe out pan and be sure to use butter between each batch. Also, for the best crepes use a blender but I didn’t have time or energy for that so a whisk did the job!

I fucking love crepes