Serves 1


  • 1 egg
  • 1 Tbsp. milk
  • 1 tsp. sugar
  • ¼ tsp. vanilla extract
  • 1 Tbsp. butter
  • 1 Tbsp. cherry jam (or any kind you like)
  • 1 Tbsp. crème fraiche


    Total time: 15 minutes

    Separate egg, dropping the white into a metal bowl and the yolk into a separate bowl. To the yolk, add milk, sugar, and vanilla extract; whisk until combined and set aside.

    Using a clean wire whisk, beat egg white until it becomes thick and frothy, 1 to 2 minutes. Add white to yolk mixture and gently fold together.

    Set a 9" or 10" nonstick or cast-iron skillet over medium heat. Add butter and melt, swirling to coat pan. Pour in egg mixture, tilting pan so it runs to the edges and spreads out evenly. Cook until set enough to flip. Using a spatula, turn crepe over and cook until barely golden. Using the spatula, fold crepe twice, then tilt pan to slide it onto a plate.

    Top with jam and crème fraiche and serve.

    Next Story