Sunday, January 18, 2009

Camp Crepes (Crampes?)

I have the wonderful husbot to thank for this great idea! We've seen a lot of camp recipes for pancakes, but what about crepes? They're fast cooking, only require a few ingredients, and provide an easy vessel for your favorite filling!

I made cinnamon crepes from a scaled-down recipe to try out this idea on the stove top.

Camp Crepes

1/2 cup flour
1/2 cup water
1 egg
pinch salt

Heat skillet to medium-high heat. I used a $1 cast iron skillet I found at the thrift store yesterday, so I didn't need any grease. If using a regular pan, I would probably add a little butter to the pan before adding the batter.

Mix all the ingredients. When the skillet sizzles when droplets of water are flicked at it, add a few tablespoons of the batter. Pick up the pan and move it in such a way that gravity spreads the batter thinly for you.

Allow to cook for 20 seconds on side one, then loosen the edges with a spatula and flip. Cook on side two for another 20 seconds during which you can sprinkle with your topping of choice (I chose cinnamon). Remove from pan and enjoy! The best time to eat these is piping hot directly from the pan.

These may not be the most nutritious, but the sure are delicious!

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