So I didn’t really mean for these to be crepes, I meant for them to be regular ol’ American flapjacks. However, when I found the recipe and then started making them, I realized that I was not, in fact, making pancakes. I was making crepes. Crepes are a little bit intimidating, I understand that. They’re foreign, they’re thin, they’re not as much of a breakfast staple in the US. You can’t go to McDonald’s and get a platter of crepes. But really, why would you want to go to McDonald’s anyway, unless you’re on a road trip or you’re drunk or both. So here’s what you’re going to need, both for the non-pancake crepes, and for the breakfast potatoes, which were delicious, by the way.
- Breakfast Potatoes -
- 9 medium red potatoes, scrubbed not peeled
- 1 medium onion, diced
- 1 Tbsp. rendered bacon fat
- 1/4 cup shredded green onion cheese
- Salt & pepper
Firstly, yes, shredded green onion cheese is, in fact, a thing. If you can’t find it where you live, regular cheddar will do, but it won’t be the same. Boil your potatoes whole in a pot of boiling, salted water for twenty minutes. Meanwhile, saute the onion in your rendered bacon fat until the onion is translucent. Drain all of the water off the of the potatoes, halve them, and add them to the pan with the onions. Season with salt and pepper, add your cheese, and cook, stirring, until the cheese has started to melt.
- Crepes -
- 1/2 cup flour
- 3 tsp. sugar
- 1 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 tsp. vanilla
Mix all of your ingredients well, then put the batter into the fridge to sit for ten to fifteen minutes. While that’s happening, spray a medium-sized frying pan (that’s vague, I know, see the picture below to see what I used) with non-stick spray and bring up to medium-high heat. When your batter is out of time-out, pour a third of a cup of your batter into the pan, and give it a good swirl around the pan to coat the bottom. Let it sit for about five minutes, then flip it over and cook the other side for about five minutes. You can flip it a few more times to get the right amount of golden brown that you want, then flip it out onto a plate and fold it in on itself and drown in maple syrup.
Here are some helpful pictures: