There are lots of recipes for crepes. When I was living in France, I watched several French women loudly disagree about the “correct” recipe for crepes. This was an a youth activity where the youth were being taught several different things, including how to make crepes.

I saw firsthand how too many cooks in the kitchen in not a good thing! Some women said 2 eggs; some said 6. Some said to add oil, some didn’t add any. I remember stifling a giggle outside the door of the kitchen that morning, and wondering what recipe the youth would learn in the end.

Essentially, a good, runny mix of milk, eggs, salt and flour will do. Powdered milk and powdered eggs work fine in them.

Serves 8:

Combine all ingredients in a mixing bowl. Whisk well, or use an electric mixer.

Spray a frying pan with cooking spray. Heat pan to medium low.

Fill a 1/2 cup measuring cup with batter. Pour batter into pan, swirling to create a thin layer. Cook until crepe is golden around the edges and dry in the center (about 45 seconds).

Flip crepe carefully, and cook until golden (about 10 seconds).

Repeat with remaining batter, spraying pan again if crepes begin to stick (about every 3-4 crepes).

The crepes in the picture above were made with powdered milk and powdered eggs, and are covered with blackberries from my garden. Other ideas for toppings: powdered sugar, lemon juice and powdered sugar, canned fruit of any kind, Nutella, or fill them with ham, cheese and herbs.

For chocolate crepes, add 1/2 cup cocoa powder to the recipe.

I use this crepe pan for making crepes, but you can use any frying pan.