Saturday, April 13, 2013

Crepes at Home

Have you ever made crepes before?
I'd always been intimidated by them until someone shared their fool proof recipe with me.  She assured me that it wasn't that hard as long as I had a good quality, non-stick pan.  Remember when I showcased the crepe bar my class had at their Christmas party this year?  Well the mom in charge was kind enough to pass on her recipe.  
Here's my version:
2 eggs
1 c milk
1/2 tsp salt
1 T sugar
1 tsp vanilla
1 c flour
2 T melted butter

Mix all ingredients adding flour in last.

I sliced and lightly sugared strawberries
Cool Whip
Powdered sugar
You could also do:
sliced bananas, any berries, syrup, chocolate chips, peanut butter, etc.

Whisk together all ingredients really well.
Let mix sit for 10-15 minutes.
 Preheat a lightly buttered pan.

 The crepe batter will bubble up a bit while it's resting.
 Pour batter in pan and roll around to make a circle.
Let cook until edges start to curl up a bit.
 Flip and hopefully your non-stick pan worked its magic.
 Let other side cook until lightly browned.
 It's tricky to keep them THIN!  Resist the urge to dump a lot of batter in the pan because the crepes are supposed to be really thin.  You can put a piece of wax paper in between and stack them if you are making them in advance.

 I set up a topping station:
 You can pick it up and eat it or slice it.

 This recipe makes 5-6 crepes and I rolled up my leftovers like this.
I wrapped them up and ate them later.  You could easily double or triple this recipe for larger groups.

1 comment:

  1. I wish I had some of those right now. They look so tempting.


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