Crepes with Armelle

Armelle Futterman led a crepe-making class with Larkin Street Youth Services at San Francisco Cooking School in January. The recipe was such a hit that we’ve made it three times since her class – at Edward II, Boys & Girls Club, and Lowell High School!

Simple crepe recipe adapted from Armelle’s* (One serving ~2-3 crepes, depending on size of pan):

– 1 egg
– 1/3 c flour
– 1/3 c milk
– pinch of salt
– pat of butter
Equipment: Bowl, fork, pan, spatula
1. Mix flour and egg until smooth.
2. Add milk and salt and stir until there are no lumps.
3. Heat a small frying pan over a medium-low flame.
4. Melt a pat (~1 tsp) of butter in the pan.
5. Add melted butter to crepe batter. Mix.
6. When pan is hot, add enough batter to coat the bottom, rotating pan to spread evenly.
7. Cook crepe until there are no wet spots in the batter and the first side is golden, about 1-2 minutes.
8. Flip and cook for an additional minute.
9. Cook remaining crepes, without adding additional butter to pan (it’s already in the batter).
Crepes are quick and simple, and can be eaten with savory (think of them as a type of tortilla/wrap) or sweet fillings. Armelle brought some preserves made with fruit from her garden; we’ve also made them with ham, cheese, tomatoes, and arugula. Use your imagination!
*Above, we altered the proportions so they are easy to remember; Armelle’s more traditional recipe calls for 1/3 c flour and 1/4 c milk.

Armelle Futterman is a long-time volunteer with The Cooking Project and a fabulous home cook. Thank you so much, Armelle! We can’t wait to cook with you again.