On a recent trip to Europe, we dropped in on old friends, Marius and Andreea from Ottawa, currently living in Eindhoven in the Netherlands. Marius has long been an ardent Un-Chef supporter and is responsible for widening our vocabulary to include the term ‘exploding vegetables’ 
On the morning after our arrival, Marius offered to make us fresh fruit crêpes for breakfast and it occurred to me that this would be a perfect addition to our easy dishes for the art of cooking without recipes.
Most of us know how to prepare a standard pancake batter with eggs, milk and flour. Off the top of my head, I would guestimate that 1 egg, 1/2 cup of flour and 1 cup of milk would be a good start. Of course, you would need to vary this according to the number of crêpes needed. Beat the egg and milk together vigorously and then fold in the flour. Most recipes call for it to sit in the fridge for an hour or so.
Note: To convert this recipe to North American fluffy-style pancakes, you would add more flour (another 2-4 oz) and then add 1 tsp of baking powder. For crêpes, the batter should be the consistency of whipping cream where for pancakes it is more like the consistency of yogurt or sour cream.
The fun time comes once they are cooked and it is time to personalize them by adding fruit, nuts, Nutella, whipped cream, jam, honey or perhaps the traditional English way with just lemon juice and a light dusting of sugar. Absolutely delicious.
If you feel the need for hardcopy recipes, you will find both crêpes and pancakes are included in our Un-Cookbook The Art of Cooking without Recipes. Also you will find other recipes in the Related publications shown below.
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