I love crepes so freaking much. I think my soul must have resided in France at some point, because there's something about a scrumptious, soft, foldy, eggy crepe that thrills me to the bone. Before I went gluten-free, I used to cook them every weekend. I even had a song.
Crepes, crepes, I love crepes. Crepety-crepes are family. I love them and they love me.
I never said it was a good song.
Anyway, I gave up gluten and I was very sad about the lack of crepes there for awhile. My family took to eating crappy boxed pancake mix instead, since I was no longer making the crepes and Nate couldn't quite master the flour-filled recipe I used to use. Everybody was generally unhappy all-around.
And then I discovered this magical concoction.
Two ingredients. Endless crepe deliciousness.
- 6 eggs
- 1 cup cream cheese
Blend in a mixer.
Cook in a buttered pan over high heat approximately 1 minute on each side.
These two-ingredient crepes are perfect for topping with blueberries, rolling into a blintz or even using as a sandwich wrap. You can add all sorts of spices to them, too. Anything from cinnamon to nutmeg to thyme or parmesan for a savory twist. The recipe is so basic and versatile!
Blend the ingredients together and let them sit for a couple minutes so the bubbles dissipate.
Stare at your kid with a creepy face.
Why do I look so creepy here? It's like I'm plotting to kidnap him in his sleep. What's up with that?
Pour into a buttered pan heated to 350 (or high heat).
Cook for one minute. Flip. Cook for another minute.
Also, be adorable. Adorability is required to make them taste just right. Sidekick has the right idea. Check, check, check!
Add your favorite fruit or maple syrup or butter or nothing at all…and serve! Tada! That took all of five minutes, tops.
What's your favorite breakfast food?