If you've never had a crepe before, there is no excuse after this post. These things are EASY, CHEAP, and a lil SPICY, just how I like my men. And yes, that is my finger in the bottom right hand corner of this picture.
Bored=Blue
Broke=Red
Healthy=Green
For ALL recipes=White
Here are the ingredients
- 2 eggs
- 1 cup of milk
- 1/2 cup flour
- 3 tablespoons of melted butter
- 1 tsp of olive oil
- chopped, wilted spinach
- sundried tomatoes
- feta cheese
OR
- pesto
a few dashes of
- salt
- gahram masala
- ground or thinly diced ginger
- curry powder
- basil
-vanilla
Appliances
- electric mixer (If you don't have one, find a wire whisk and get ready to use those masturbation muscles)
Here are the steps
Mix together the eggs, milk, and flour until everything has the consistency of semen.
If you are too poor for butter, replace it with Country Style Spread. You know, those huge brown tubs that are 2 dollars at the grocery store. Just use less milk, about 3/4 a cup instead of 1.
Melt the butter in the microwave for about 20 seconds and then, USING YOUR SLEEVE OR SHIRT OR SOMETHING, pick up the bowl of butter and give it to the large bowl as a sacrifice for the yummy gods. Mix everything together with whisk.
After wilting the spinach in olive oil and salt in a covered pan for about 4 minutes, allow time to cool before chopping up into teeny tiny pieces. Chop up the sun dried tomatoes, feta cheese, or anything else you think might taste good and throw those suckers in to the batter.
Add a little more olive oil and whisk.. Add each of the spices, however much you want. These recipes are not rules, I'm not your mom, you can make crepes however the fuck you please. If you like super spicy crepes, put in a lot of curry, if you like super sweet crepes put in a lot of ginger. Too poor for ginger? Put in a half spoonful of brown or white sugar. Just don't be an idiot and pour the WHOLE thing in. Crepes are a solid base for a meal so don't let the seasoning of the crepe overpower anything that is going inside of it.
After you season your crepe batter, place in the fridge for about half an hour. Dance and sing to this song using the whisk as a microphone while you are waiting because you are badass for making crepes and you deserve it.
After twenty minutes (or earlier if you're really hungry, by putting it in the fridge you are giving the air bubbles time to pop, making it easier to make crepes that will not fall apart while being cooked), place a small pan on medium over your burner. Melt just a liiitttllleeee bit of butter on the pan, swirling it around to cover at least 1/4 of the pan.
If you don't have any butter to toss around the pan, substitute with canola oil or country style spread. Or, if you're too poor for even that, don't use anything at all (as long as you are using a nonstick pan).
Put a dollop of crepe batter the size of an Otis Spunkemeyer cookie on top of the pan. This dollop should be no bigger than 1/3 of the pan. You then take this dollop, pick up the pan, and swirl it around so that it creates a thin layer of batter.
Allow that to cook for about 2 minutes, or until the edges look a lil crispy. You can test it by trying to pick up the edge with a fork. If you can lift it up without breaking, you can flip the crepe.
Allow the other side to cook for two minutes. No need to put more butter on the pan. Once the crepe looks like a crepe and not just a bunch of thick milk, take it of off the pan with a fork or tongs and place it on a plate. If you don't know what a crepe looks like... google it.
Rinse and repeat, minus the rinse.
Dance, cause you just made a fucking crepe!
Here's what it might look like paired with some falafel, hummus, spinach, lemon, tatziki and grilled peppers.
And HERE'S what it might look like paired with some orgasmic homemade mango and vanilla whipped cream, blueberries, and banana chips. That recipe is coming soon!
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