We eat crêpes for breakfast. Great with Kozlowski Farms’ Apricot Spread, or with savory fillings like lox and capers.

  • 160g flour: half white, half whole wheat. We use King Arthur. 
  • 15g flax meal
  • 3g salt
  • 8 ounces of milk
  • 2 ounces of water 
  • 3 eggs
  • 3 tablespoons melted butter
  • Circumflexes as appropriate

Whisk dry ingredients together. Whisk water-milk-eggs together in a separate bowl. Combine wet with dry and mix well. Add melted butter at the end. Allow the batter to rest for at least 5 minutes. Butter a crêpe pan or thin skillet, stove temperature moderately high. When the pan is hot, add about an ounce of batter, and tilt pan to distribute evenly. Allow excess to drip back into batter bowl.  Each crêpe takes 10-15 seconds to cook per side, add another 10 seconds of cooking, then slide onto plate.



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