As you can assume by the title of this post, we love crepes.

We loved them before, but we found additional admiration for them during our European vacation. We ate them often on our trip. It’s not that we don’t have crepes here in the states, we just don’t eat out often and I can’t think of a crepe place nearby. We’ve always just made them at home. And, after our trip Farm Kid1 started making them, too. Major score for mom! Eating yummy food that my kid prepares.

Probably part of their charm is that they are time consuming to cook, and therefore we don’t have them as often as we would like.

The ingredients are pretty basic:

INGREDIENTS

• 6 eggs
• 2 1/2 cups milk
• 1 1/2 cups flour
• 1 tablespoon sugar
• salt
• butter

This recipe makes about 24 crepes.

MIXING INGREDIENTS

I add the eggs, milk, flour, sugar and salt into a blender. Then, mix everything all at one time until there are no flour lumps. It doesn’t take long.

COOKING THE CREPES

Put a small pat of butter in a small frying pan and set stove to medium-ish heat. The heat is going to be dependent on your particular stove.

Burning butter? Stove set too hot.
Taking forever to cook? Stove set too low.
Perfectly light golden brown crepe? Stove set perfectly.

I use a 1/3 cup measuring cup, fill it most of the way, and pour into warm pan. Tilt and rotate the pan to get the batter to fill the pan with a thin layer.

Cook 2 – 3 minutes. Then, using a spatula, flip and cook other side for about one minute.

Set crepe on a plate and repeat with remaining batter. Bonus points if you actually make all the crepes without someone stealing one before they are served.

They are good by themselves, but the ideas for fillings are endless.

ENJOY!

The kids and hubby eat their crepes as a sweet breakfast item with butter and powdered sugar.

I prefer mine as a savory dish filled with ham and cheese. So good!

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We actually aren’t huge mayo fans. So much so that the store bought jar tends to expire before we use it all. In an effort to have less waste and to use up an egg we always have a plethora of in the fridge, I thought I would try making my own mayo. What I found is that it is amazingly simple and I have no idea why I didn’t try it sooner.

I experimented with a few variations, all which turned out fine. My favorite, though, was this combination of items:

INGREDIENTS

• 1 egg
• 1/4 teaspoon dry mustard powder
• 1/2 teaspoon fine sea salt
• 1 tablespoon white wine vinegar
• 1 teaspoon lemon juice
• 1 cup canola oil

Note: Many of the ingredients can be substituted for like items. You could use dijon mustard, as opposed to the mustard powder. The white wine vinegar could be substituted with red wine vinegar or apple cider vinegar. Salt? Use whatever kind you prefer. Not a fan of canola oil? Using a different neutral flavored oil such as safflower, corn, or  grapeseed, would be perfectly fine.

MIXING

I dumped the egg, dry mustard, vinegar, salt and lemon juice in the food processor and gave it a whirl.

Then, very slowly, while the processor whirled away, I drizzled in the oil.

That’s it!

It literally took only 5 minutes.

The result is a very mild and creamy mayonnaise.

ENJOY!

Now go enjoy your favorite sandwich with a layer of homemade mayo, or whip up a batch of potato salad.

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