I lived in France when I was little, and one of our favorite restaurants was called 1513 – our dad always used to take us there and we ate crepes with cheese, ham, lemon curd – you name it! I’ve always loved crepes but have never made them – they have a scary “you’ll fail at this” stigma attached to them and I wanted no part of that!
Spoiler alert: crepes are easy to make! Promise.
Crepes Two Ways
For the batter, I used this recipe from foodnetwork.com and it was fabulous. I left out the vanilla since I was making a savory version, and used a teeny bit more salt. This recipe made about 8 small crepes. Here’s how I made the batter:
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup milk (2% for me, but any kind would be fine)
- 1 tablespoon melted (not softened) butter
- 2 eggs
- Shredded cheese
- Fresh Basil