Every time I make crepes, I have a nostalgic moment dating back to my 10th grade French class, where I first learned how to make them. It was very easy and included ingredients every household possessed. I remember making them in substitution for actually pancakes for everyone's breakfast that morning. I topped them with strawberries, peaches, and maple syrup. Later that summer, I went to France with my French club and had the most delicious crepe at a cafe near Vesaille Palace. The crepe was smothered in chocolate and vanilla extract hmmm. Well, today I don't have strawberries, chocolate, or maple syrup. Since it's a rainy crappy day in Philadelphia, I'm going to make it shine with my peachy crepe. =)
Ingredients: (serves 1)
- 1 egg
- 1/2 cup of flour
- 1/3 cup of milk
- 1 teaspoon of vanilla extract
- 2 peaches
- Honey
- Powdered sugar
- Butter
Directions:
- Mix egg, flour, milk, and vanilla extract in a bowl.
- Heat a thin slice of butter, when melted, pour half of the batter in the pan. Spread it out thinly like making an omelet.
- Flip when you feel like the other side is cooked.
- Remove from pan onto a plate.
- Peel the peaches and wedge them. Place them on half of the crepe, then fold it over.
- Dust some powdered sugar on top and drizzle the honey to suit your sweetness desire.
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