heart attack crepes for one

I read an article recently that said the reason most beginner cooks find that recipes take longer than the allotted time is due to impatience and rushing. If meat is supposed to brown, put it in a hot (pre-heated!) skillet and leave it alone. Don't mess with it. I made a beef stew two night ago because I think that's the kind of food wives make had stew meat from an old quinciple in the freezer. When I was browning the meat, I left that shit alone! Guess what, the stew was awesome! This is also a meal that requires 3+ hours of being at home, prior to eating, so I guess that why it was a 1950's staple. 

Anyway, impatience is what brings me to crepes. For some reason, I have it in the back of my head that 1) I want to know how to make crepes well so that at some point I can make a cake of crepes and 2) for some reason, I think I cannot make them at all.

I told myself that I will not buy a crepe pan until I have mastered the art of making a crepe in a regular pan, at which point, said crepe pan will no longer be needed.

I have also told myself that it doesn't matter that I do not own a non-stick pan. I have a ton of incredible, high-end cookware (thank you everyone who came to our wedding!) and that if I really knew how to cook a crepe, any one of these pans would be more than sufficient.

I tried once before to make crepes for myself in the morning; they were too thick and rubbery. Today I attempted again. This time, I thought for sure I was on a fool's errand when I realized I didn't have enough milk for even 1/4 of the recipe in Mark Bittman's How to Cook Everything and that I would have to freestyle.

For crepes, one must be quite patient. The pan must be hot (but not too hot!). The batter is supposedly better refrigerated for 1+ hours (dunno, didn't get that far). And for the love of god, don't turn the crepe before it is totally cooked on the bottom side, you can see this happening, there is no reason to check! Too tall an order for me on my first and last crepe, but the ones in between, I just let be and they were divine.

Though the crepes I made are definitely not winning any food styling awards, and most definitely are not winning any healthy eating awards (I replaced 1/2 my missing milk with heavy cream), they were quite tasty and I basically licked the plate.

Heart Attack Crepes for One

1/4 c ap flour

1/2 c milk

1/3 c heavy cream

tiny pinch salt

1/2 egg (whisk one egg together, but then only use half the mix)

butter for pan

light brown sugar (for sprinkling on top)

Whisk together flour, milk, cream and salt in a small bowl. When well combined, whisk in half an egg.

Heat your preferred skillet over medium/low heat for 1 - 2 minutes until a drop of water will sizzle on top.

Drop a lil butter onto the skillet, swirl the butter around with a silicone spatula until the entire pan is coated.

Pour some batter into the pan, swirl it around until the bottom is translucent. Let the batter cook fully, don't mess with it! Patience!

Once the bottom of the crepe is fully cooked, flip it (this will be easier if you were patient) and let other side cook for about ten-fifteen seconds.

Remove to a plate, sprinkle with light brown sugar and fold into fourths.

Repeat until batter is gone.

Eat your crepes, lick the plate.