Yes, the title of this post is in French, to go with my new obsession: crèpes! I’d never tried one before this morning. But today I made one, trying out this recipe for just one crepe that I found on Food.com. Now I see what all the fuss is about: there really is a difference between crèpes and pancakes. Crèpes are much lighter, a bit flatter, and stuffed with some sort of delicious filling to make you feel like you’re flying up to heaven! This recipe was so easy to make, I just couldn’t believe it. And since it makes just one, I
can make my family jealous don’t have to worry about having any leftovers.
I filled my crèpe with pumpkin butter and topped it with fresh apples. Yes, I know fall is over, but I just love that flavor combo! It was great, but if you’re not into pumpkin after November you could fill this crèpe with practically anything. The mountain of possibilities reaches as high as the Eiffel tower…
Single Serve Crèpe
Based on this recipe
- 1 egg
- 1 tbsp brown sugar
- 1 1/2 tbsp milk
- 2 tbsp flour
- 1/2 tsp vanilla
- dash salt (I skipped this)
optional filling ingredients
- 2 tbsp pumpkin butter
- about 1/4 or a little more diced Envy apple
Combine crèpe ingredients in a small bowl.
Spray a nonstick pan with cooking spray. Over medium-high temperature, pour crèpe batter into pan in as even a circle as possible. Cook until edges are easy to pick up with a spatula, then flip crèpe and cook for a few more minutes.
I spread the pumpkin butter on top of the crèpe at this point, then curled over one side just like an omelette. Turn off heat, place crèpe on a plate and top with apples if desired.
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