- 2 eggs
- 2/3 cup milk
- 1/2 cup all-purpose flour
- 1 tbsp butter, melted
- 1 tsp granulated sugar
- 1 tsp vanilla
- Any toppings (sugar, fruit, maple syrup, etc)
- 15-20 minutes from setup to eating.
- Whisk eggs into a bowl.
- Whisk in the milk, flour, butter, sugar and vanilla until there are no more lumps in the mix.
- Heat a pan on a medium-high heat, and spray it with non-stick spray.
- Pour 1/2 of the batter into the center of the pan. Lift the pan away from the burner and tilt it around until the entire bottom is covered with batter.
- Then place the pan back down and cook until the top is set and the edges on the top are golden brown. Then flip and cook for about 30 more seconds before serving.
- $4.29 for a dozen eggs = $0.70 for 2 eggs
- $2.50 for 1/2 gallon of milk = $0.21 for 2/3 cup
- $7.45 for vanilla extract = $0.32 for 1/2 teaspoon
- $2.49 for granulated sugar = $0.02 for 1 teaspoon
- $6.49 for 32 tablespoons of butter = $0.20 for 1 tbsp
- $2.39 for 5 lbs of flour = $0.23 for 1/2 cup
Total Cost: $1.68 for two crepes
Since the crepes took some time, we don’t think they would do well as a quick before school breakfast, but they would work great for a Saturday morning. They were a bit more complicated to flip than your average pancake because you don’t have extra space in the pan. However, the recipe makes two to three crepes, so there’s plenty to eat. Plus, you can layer them with wax paper and refrigerate them for up to 2 days after you cook them. There are also different crepe options at the link below for lemon, chocolate, and savory crepes, and you can top it with pretty much anything, so there’s a crepe out there for everybody. The recipe is simple to follow and is made with ingredients that can be found in almost every household, so it’s not something that requires a trip to the store beforehand. Overall, it’s a solid recipe, but not always ideal on an early school morning.
- Use egg whites instead of whole eggs
- Use whole wheat flour instead of all-purpose flour
Recipe from Chatelaine.