Fabulous Crepes

Sunday brunch is my favorite, as you can tell by most of the recipes I include in this blog. This last Sunday I opened up my Fabulous Fairholm cookbook and finally decided on these amazing crepes. They were so easy and quick, just remember when you are making crepes you want them as thin as possible, so spread the batter out as much as you can. I added powdered sugar, strawberries, homemade whip cream, and homemade syrup. You can even omit the sugar and make them a heartier breakfast by making fillings such as scrambled eggs, mushrooms, chives, and sausage. The possiblities are endless.

Fairholme Crepes
serves 4 - 6

1 cup all-purpose flour, sifted
2 large eggs
1 cup milk
dash salt
2 teaspoons sugar (if using sweet filling, otherwise omit)
1 tablespoon vegetable oil or melted butter


Whisk together above ingredients until smooth. Place in refrigerator for at least 1 hour or overnight.

Heat lightly oiled, non-stick skillet or crepe pan over medium heat.

Pour 1 medium ladle of batter into pan and swirl to cover entire pan. Cook briefly and flip over with a wide spatula. Continue to cook until golden for about 1-2 minutes. Make sure that the pan comes back up to temperature between crepes.