Once upon a time I was exiled to rural Ghana for a semester and was so hungry all the time I almost ate my roommate. Then I discovered crepes.
2 eggs (I’ve been using guinea fowl eggs, but you can opt for chicken eggs, I guess)
1 cup flour with a sprinkle of salt
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
jam, cinnamon sugar, nutella, etc
Beat together the eggs and flour until smooth. Add milk and water and continue to stir. Finally, stir in butter. It’s going to be really runny, but that’s how it should be.
Make sure your frying pan is lightly greased and really hot before you scoop in some batter (about half a cup at a time) and tilt the pan around to get it thinly spread out. Cook for about two minutes on each side- the crepe should be a nice golden brown. My only African cooking utensil is a teaspoon, so I’ve found the best way to flip it is to flip the crepe onto a plate and then slide it back into the pan. While the second side is cooking, apply filling to one half, then fold and apply filling to one half, then fold again. It should be in folded in quarters and ready to eat! At this point, I dump butter and sugar on the top, but that’s because I’m a fatass.
You do you.
