- 1 egg per guest + 1 extra
- 1/2 cup flour per every 3 eggs, round up if not exactly divisible
- Whole Milk enough to create a thin batter, roughly the same consistency as good quality paint. (less than 2/3 cup per guest)
- High smoke point fat lard, clarified butter, vegetable oil, etc.
- In a large mixing bowl, beat eggs. Slowly add flour, until all is incorporated. This is going to create a relatively thick batter. Begin thinning the batter back down with milk until the desired consistency is reached. Ideally, the batter should ‘ribbon’ off of your whisk.
- Preheat skillet (or griddle, or what have you) with a small quantity of your fat. The fats will begin to “ripple” across the surface of the skillet just before it starts to smoke. Lay ½ cup of batter in the center of the skillet, and (using the back of the ladle) spread the batter quickly across the bottom of the pan using a circular motion. As soon as the top of the crepe appears dry, work your pancake turner under and flip. Ideally, you’re looking for a crisp edge that is still soft and pliable at the center.
- Fill with berries, sausage, butter and powdered sugar, syrup, pepperoni, or anything else you have handy. Roll/fold to serve, and serve hot!
From 2 to 200, this wonderfully scalable and adaptable little delicacy will delight guests anytime, day or night.