In quarantine, it’s been really easy for me to just fall back to eating tuna straight out of the can with a squirt of hot sauce and feeling like shit because of it. So when I can I’ve been doing a lot more elaborate cooking that I wouldn’t normally have the time or energy for, in order to stay sane in our crazy, disordered world.
I woke up today and wanted to cook something fancy for myself, but didn’t know what to make. I ended up just asking Liz to give me some ideas. She sent me this recipe for crepes. I had never made crepes before, and they were tricky to flip since the sides of my pan were quite high and I don’t have a offset spatula, but it ended up working out really well. I’m definitely making these again, probably filled with Spam for the savory goodness.
- Melt 2 tbsp butter in a pan over low heat.
- Mix 1 cup milk, 1 egg, 1/2 cup flour, 1 tsp maple syrup, a pinch of salt, and the melted butter. Keep the heat on the pan on while you wait for the batter to rest.
- Pour the batter into the pan and swirl to get it evenly distributed. Let cook for about 1-2 minutes and loosen the crepe with a spatula, then flip with a dynamic pan maneuver. Smooth out the inevitable wrinkles.
- Place the cooked crepe on a plate with a paper towel on it to soak up the oil. Add another cube of butter to the pan and cook the crepes until no batter remains.
- Serve with cheese, or butter, or whatever you want.
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