I have awesome friends. I come over well past your typical dinner time and am welcomed with chicken tacos and homemade guacamole. I wake up the next morning, and it's time to heat up a skillet for some crepes! After Caltech, my next stop was UCLA to visit a few other old friends. In the kitchen Sunday morning, Emma soon filled the air with an aroma of pure delicious. We sliced some fresh strawberries and washed some blackberries while listening to the crepes sizzle. I've never made crepes before and have actually only had them a few times so I asked for the recipe she used. Since it consists of only a few ingredients and I watched her expertly fill a plate with them, hopefully I will be able to successfully recreate them later this summer. We topped these with strawberry jam, some cinnamon and nutmeg, and a little cream cheese, rolled them up, and happily ate all of them.
(from Better Homes and Gardens)
1 Cup flour
1 1/2 cups milk
1 tbs. cooking oil
1/4 tsp salt
2 eggs (beaten)
Combine eggs, milk, flour oil and salt; beat until combined with minimal lumps. Cook on a skillet greased with butter or cooking oil.