Versatile crepes

We love plants and flowers!

For the new year, each kid wants their own houseplant (and takes care of it themselves). What a fantastic idea! So, we all piled up in a car and headed to Trader’s Joe. A cherry on top? Trader’s Joe also carried Meyer lemons!!

The next morning, we had simple crepes with just sugar and Meyer lemon juice. What a bonus!

Versatile crepes

(Adapted from Martha Holmberg’s Crepe)

I use a Pyrex 8-cup glass measuring cup to simplify the process

630 ml milk
6 eggs
3/4 tsp kosher salt
285 g all-purpose flour
3 tbs butter (melted)

  1. In a large bowl (I used Pyrex 8-cup glass measuring cup), put milk + eggs + salt.
  2. Use a hand blender to blend for a few seconds.
  3. Add flour and blend for a few more seconds.
  4. Add melted butter and blend.
  5. Cover and let the batter rest for at least 30 minutes (or overnight in the fridge).
  6. When ready to make, heat a nonstick skillet over medium-high heat, and pour a thin layer of batter. Cook on both sides for a minute. Continue to make the rest.
  7. Transfer the crepes on a plate, cover with aluminum foil to keep warm.
  8. Serve warm with jams, or simply with sugar and a few drop of lemon juice like us.