Did you know that crepes originated in France in the 13th century? It is said that peasants made the first crepe by accidentally dropping porridge on a flat cooktop. This recipe is a simple one that can be made in minutes from ingredients you likely have on hand. We chose to use Rouge de Bordeaux as it originated in France, but any of our stone ground flours can be used in its place. Bon appetit!

Ingredients

• 1 cup Rouge de Bordeaux flour (120 g)

• 2 large eggs

• 1/2 cup milk

• 1/2 cup water

• 2 tbsp butter, melted and more for pan

• 1/2 tsp salt

Instructions

1. Whisk eggs in a large mixing bowl, gradually add in milk and water, stirring to combine.

2. Add melted butter and salt.

3. Slowly add in the flour a little at a time, mixing to incorporate until you have a smooth, liquidy batter.

4. Heat a lightly buttered griddle or frying pan over medium heat.

5. Scoop the batter onto the griddle, using approximately 1/4 cup for each prep. Tilt the pan with a circular motion so that the batter coats the surface evenly.

6. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1-2 mins. Run a spatula around the edge of the skillet to loosen the crepe, flip and cook until the other side has turned light brown, about 1 more minute. Serve hot with toppings of your choice.