Crêpes are quick, and made to order, so everyone gets what they want. It’s the same batter for savory or sweet. We make them traditional, gluten-free, or paleo, and they are always good. The recipe is very forgiving, but the trick is to make sure the batter has the right consistency. When you ladle it onto the pan, it needs to be thin and swirl quickly. Flip it over as soon as the sides loosen up, add a pat of butter, and crack an egg right onto it. If you are in a hurry (and we usually are) break the yolk before you add the fillings. Sprinkle with a little cheese and a bit of ham. Fold it into a square, flip it over, and voila!

This is loosely based on a true Breton crêpe recipe, given to me by Béné.

Whisk together in a bowl:
1/3 cup buckwheat flour (can be omitted for paleo)
1 cup flour (I use a mix of almond meal, arrowroot, tapioca, rice, or gluten-free blends)
1 T coconut flour (omit if using wheat flour)
a pinch of salt

Make a well in the dry ingredients and stir in:
4 eggs
1 cup milk or coconut milk

Whisk until smooth, then add water to thin the batter. I never measure the water, but I think it’s around 1-2 cups. It’s always a bit more than I think.

Favorite fillings:
Egg, Ham and Cheese
Mushroom and Gruyère or Gorgonzola
Honey or Coconut Sugar with Lemon and Cinnamon
Nutella and Banana, or… if you prefer, Cacao Nibs with Banana
Don’t forget the whipped cream!