I’m literally having the best day ever! I woke up leisurely; the sun was shining, and the air was warm! I feel so lucky to live in the Bay Area in California, where there are sunny days like this at the end of January! Back home in Tennessee, it’s cloudy, 18˚F and feels like 5˚F! Brrrr!! Not here! Just look at my outfit today! Tights and a tunic tank, no sweater. Just lovely!
And, ya know, usually I make omelets for breakfast, or some kind of eggs with leftover veggies from dinner the night before. But this morning I woke up and was like, CREPES! Coffee and crepes. What a breakfast! And making it myself at home is so much quicker and easier than going out for crepes. It just cost me like…what…$5 to make 5 crepes? $1 a crepe? Not bad, Courtney. Not bad!
Are you ready for this? It’s so easy. Oh my goodness, so easy! Okay okay here goes!
The Easiest Crepe Recipe
1 cup einkorn flour (buy here) or all purpose flour
2 eggs, preferably pastured (how to find pastured eggs)
1/2 cup milk, preferably raw (where to find raw milk)
1/2 cup filtered water (I use this filter)
1/4 tsp salt (buy here)
2 TBSP melted butter, preferably pastured (buy here) OR grassfed ghee (buy here)
First sift the flour. Then, in a bowl, whisk together the flour and eggs. Mix well, then add the milk and water, and whisk until smooth. Add the salt and melted butter. Maybe a dash of cinnamon, if you’re into that. ;)
Heat up a clean cast iron skillet on medium-high heat and ladle about 1/4 of a cup of batter into the pan. Pick up the pan and tilt it to spread the batter around evenly. Cook for about 2 minutes or until slightly brown, and then flip.
Fill with your favorite things!
The crepes I made for breakfast had berries and banana and apple with a little bit of almond butter and maple syrup. I wish I’d had whipping cream, because I would have made whipped cream! Mmm!
Today for lunch, I had another crepe, but this time I filled it with leftover yellow thai curry from last night’s dinner. OMG HEAVEN IN MY MOUTH. Fantastic!