Most weekday mornings I don’t much feel like making breakfast. I’ll have some fruit or bread with butter, but nothing special. Then there are mornings like today — I woke up with a craving for crêpes. I think crêpes have a reputation as being fussy or difficult to make, so I’d like to share with you an incredibly simple recipe that takes about five minutes to whip up.

Crêpe Batter

1 C. flour
1/4 tsp. salt
1/2 C. milk
1/2 C. water
2 eggs
2 Tbs. butter, melted

Mix everything together and whisk until the batter is super smooth. This makes a generous amount of crêpes for two people or a totally acceptable amount for three.

If you have a crêpe pan, obviously you should use that. Copper is supposedly great for making crêpes, but I haven’t used a copper crêpe pan since I was a teenager with access to my parents’ wonderful kitchen. I use a stainless steel sauté pan, and it works beautifully. Add just a little butter or oil to the pan and heat it up until a drop of batter sizzles in the pan. Then pour in the batter — just enough to thinly coat the pan. I like to hold the bowl of batter in my right hand and pick the pan up with my left, so I can rotate the pan as I pour in the batter. That allows for a really thin, even  crêpe. Flip once, cook until golden brown on each side. I tend to undercook mine a little bit because I can’t wait to eat them.

In general, I like making crêpes for dinner, using savory fillings like sauteed spinach or cheese. For the last one or two crêpes, I’ll fill them with jam for “desert.” For breakfast, though, I just cut the recipe in half and had a couple crêpes with fruit and jam and a little cinnamon. Joy!