Sound fancy? This approach to the French classic is actually much faster than making standard American-style flapjacks. The batter comes together in the blender, using fewer ingredients. And the option to roll up some berries turns an arguably decadent breakfast into a stealthy antioxidant delivery system.
- 1 cup flour (white or whole wheat)
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1 cup milk
Put all ingredients in a blender and whirl for about 5 seconds.
Heat a non-stick pan and coat with a little bit of butter. Add about ¼ cup of the crepe mixture to the pan and turn it slowly so it coats the entire bottom.
The crepe will start to bubble, at which point you’ll want to peek at the bottom to see if it’s browning and then flip. This happens really fast (as in 1 to 2 minutes) so don’t go far from the stove.
Option to butter the crepes and roll with berries. Eat as is or drizzle with maple syrup or powdered sugar.