Yes — we’ve successfully improved crêpes. Who even knew it was possible?! I found this recipe during the holidays and have been fine-tuning it ever since. I think I can officially say that it’s finally perfect! I write my recipes a little differently from the rest of the world, so if you do use them, let me know how it goes ;) So far, everyone who I’ve baked with loves the format!

Or they’re too afraid of me to tell me it’s awful. Which is very likely, because I absolutely adore the way I write out my recipes, and… somehow, a 5’2″ Rae can be frightening. The recipes look quite different in person, but I can’t replicate the strange flowchartyness in Blogger — perhaps I should just photograph them as well. Hmm.

theNotice’s Gingerbread Crêpes

Combine in a large bowl, make sure there are NO clumps:

• 1c white flour
• 1t cinnamon
• 1/4t ginger powder
• 1/4t salt
• 1/4t nutmeg

Whisk together in a medium-sized bowl:

• 2 eggs, beaten
• 1/2c 2% milk
• 1/2c water
• 1t molasses
• 2T melted butter
• 1t vanilla

Pour the wet into the dry and whisk until smooth. Butter your pans, let them heat up, and make some crêpes! Serve with, well, anything. I prefer pure maple syrup on mine, my sister loves a light layer of melted butter (I’d go with unsalted,) and mother adores apple sauce. Whipping cream, melted chocolate, and ice cream are all wonderful as well ;)

Note: these fare very well in the refrigerator; just pop them in the microwave or back on the stove and the’ll reheat almost as if they were fresh!