Bumper Egg Crepes
The whole house came down with some vengeful stomach virus for almost two weeks (it went around TWICE) and that meant that we had an overflow of eggs from the chickens that hadn’t been used (try keeping down eggs—it’s not fun.) What was I going to do with two dozen eggs sitting on my counter?
In the end, I decided that it was time for crepes. We also haven’t been to the supermarket in a while (for the exact same reason as to why we have so many eggs) but I always keep buttermilk, whole, and skim milk powder handy in my freezer. It’s one of those things I tend to keep for situations just like this. You can use regular milk and butter—but if you’re a bit of a prepper like me (or are otherwise unable to go to the market), this will be a nice recipe for using the dairy stores.
These crepes are sweet and custardy, with chocolate, strawberries, bananas, a sprinkling of powdered sugar and a drizzle of maple syrup, and my oldest polished off two by herself for dessert.
You can omit the sugar and vanilla, and double the salt if you want to make it savory–and fill it with cheese and ham, or mushrooms and spinach smothered in hollandaise, or other delicious goodies.
Ingredients
- 2 tablespoons melted butter (or 1 tablespoon buttermilk powder plus 1 tablespoon vegetable oil)
- 4 eggs
- 1.5 cup flour
- 1.5 cup milk (from powdered or regular)
- 1 tablespoon vanilla extract
- 3 tablespoons sugar
- 1/2 teaspoon salt
- Toppings of your choice: berries, banana, peanut butter, whipping cream, syrup, honey, powdered sugar, apples, cheese, mascarpone, jelly, jam, ice cream, custard, etc.
- Combine the eggs, milk, vanilla, butter, sugar, and salt.
- Add flour to mixture and combine well until there are no lumps.
- Heat a well seasoned and oiled cast iron pan on medium, and pour in batter and swirl around until it covers the bottom of the pan in a thin sheet. Allow to cook until lightly brown (or just set, if you prefer it), flip, cook on the other side until done. Top with your favorite toppings and serve warm.