Sweet, tender crepes stuffed with fresh fruit – what’s not to love? These beauties get their golden color and rich flavor from our free-range eggs, so you can flip, fill, and fold knowing your breakfast is as kind as it is delicious. Stack them high, dollop with whipped cream, and dig in.

Instructions

1. In a small bowl, combine flour, salt, and sugar. Make a small well in the center, and crack the egg into the well.
2. Mix with a fork or whisk gradually incorporating flour from sides.
3. Mix in milk and butter to make a smooth, sloshy batter. Allow to stand for 15-30 minutes. Batter will should thicken to the consistency of heavy cream.
4. When ready to cook, heat a 10-inch cast iron or non-stick skillet over medium heat. Once hot, brush the surface with melted butter.
5. Pour 1/3 - 1/2 cup batter into skillet and swirl the pan to spread the batter evenly over the surface.
6. When pancake has a bubbly surface, after about 30 seconds, carefully flip it with a spatula and let it brown again 20 to 30 seconds.
7. Transfer finished crepes to a large plate. The first crepe may not be the best – do not despair. It’ll still be delicious and you’ll get the rhythm on #2.
8. Repeat until batter is gone, reoiling pan between each crepe and layering finished crepes with parchment paper.
9. Serve warm rolled around your favorite fillings like fresh fruit and whipped cream.
10. To store: allow to cool, and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Tips and Tricks:

Properly heat the pan: The pan should be hot enough for the batter to cook immediately upon contact, but not so hot that it burns. Medium-high heat is generally recommended. 

Thin batter is key: Crepes should be thin and delicate, so be sure your batter is the right consistency. It should be thin enough to spread easily, but not so thin that it becomes difficult to flip.

Rest the batter: Allowing the batter to rest for at least 10 minutes (or longer, up to a day in the refrigerator) helps the flour absorb the liquid and relax the gluten, resulting in a more tender crepe.

Spread the batter thinly and evenly: Using a small amount of batter (about ¼ cup for a 10-inch pan), pour it into the center of the pan and quickly lift and swirl the pan to spread the batter into a thin, even layer covering the bottom.