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Crepes for lunch

January 10, 2010

I hadn’t tried to make crepes since high school French class. Back then, we had a fun inverted pan that you dipped in the batter. But a little googling told me a regular pan is fine. So for lunch today, I gave it a shot, and the results were fantastic.

I made 1/4 recipe based on these instructions. If you only need 3 or 4 crepes, I’ll save you the math. But then I had to make a second batch so we could have dessert crepes too, so you might want to double this version!

1 egg
pinch of salt
1/2 cup flour
1/2 cup milk
1 Tbsp melted butter

And just like he said, the first one was a mess, but the rest were fine. We started with ham and cheese. For dessert, I sprinkled them with cinnamon and filled them with ice cream and chocolate chips. Perfect lunch.

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