Prepare two 6-7” Crepe or Omelet pans, cover the plastic handles with foil
1 c all-purpose flour
3 T plus 1 t granulated sugar that you save for the topping
1 ½ teaspoons baking powder
½ t coarse salt
¾ c whole milk
1 large egg, room temperature
2 T unsalted butter melted, plus 1 T for the pan
Confectioner’s sugar, for serving
Maple, syrup for serving.
Mix in ¼ c chocolate chips and serve with sliced strawberries or stir in blueberries.
Preheat the oven to 375 with the rack in the upper third. Place the pans in the oven.
Whisk together the flour the 3 t granulated sugar, baking powder and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
Remove crepe pans from the oven and add remaining 1 T of butter ½ T for each pan swirl to coat. Pour in the batter and smooth top with spatula. Sprinkle evenly with chocolate chips or blueberries. Add remaining 1 teaspoon granulated sugar.
Bake until golden brown and cooked through. About 15 minutes. Remove from the oven.
Let cool 5 minutes before dusting with confectioner’s sugar and serving with fresh berries and syrup.
Adapted by: MarthaStewart.com
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