Cinnamon Crepes

So easy I won't even write a clever lead-in, let's just get right down to business, (and you best make these sheets of deliciousness ASAP!)

Cinnamon Crepes

1/3 cup milk (I used goat's milk, I find it's creamier but by all means use cow's milk)

3 tablespoons all-purpose flour (I used pastry flour but if you don't have that in your pantry use all-purpose)

1 large egg

Optional: 2 teaspoons sugar (I actually omitted this part, so if you're making a savory crepe or are watching your sugar intake, you don't need the added sweetness... but may I add that you can subsitute the sugar for 2 teaspoons of honey if you have your heart set on some sweet crepes)

1/4 teaspoon cinnamon

1/8 teaspoon salt

2 tablespoons MELTED unsalted butter + more for lining pan

Directions:

1. In a bowl, whisk together milk, flour, egg, sugar, (optional-or honey...) cinnamon, salt and butter until smooth with minimal lumps, (I'd say no lumps but don't kill yourself trying to get every last little clump of flour out, your crepes will survive, I promise!)

2. Cover with saran wrap or a towel and let sit for up to half an hour, (if you're impatient give it a good 15 minutes.)

3. Add a little pat of butter to saucepan over medium heat, (should NOT be smoking,) with one hand... (now this is where it gets a bit tricky,) hold saucepan off heat and with another spoon about 1/4 cup (not a lot or your crepes will be too thick!) into saucepan and turn batter so that it covers entire inside, (I use a small saucepan so that my crepes are not humongous.) Let cook for 30 seconds-1 minute then use a spatula to gently lift and flip over. Don't worry if your crepe folds, it won't stick and you can just readjust it once you have it turned to the other side. Cook another 30 seconds then slide onto plate.

4. Add whatever creative filling you desire, (I put in a dollop of maple-syrup sweetened Greek Fage yogurt with a few raspberries and blackberries,) and ENJOY!

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Peace and Love, OEats