YUM

Crêpe-licious

My nephew supervising the proceedings. 

Making crepes is so easy. Here is a recipe I like to use:

DESSERT CREPES

4 eggs 

1/4 t. salt - beat eggs and salt until well blended

2 c. flour 

2 1/4 c. milk - add some flour, beat. add some milk, beat, alternate until all is incorporated. For a thinner crepe, add more milk.

2 T. sugar - add and beat

1/4 c. oil or melted butter - add and beat

-You will have a batter thinner than pancake batter - about the thickness of buttermilk. 

-Heat a non-stick pan (or any frying pan) over med-med/high heat and lubricate with a few drops of oil/butter. I used 1/4 c. of batter for an 8 in. pan.

-Pour batter into pan and tilt pan to spread evenly (don’t worry, it takes practice). Let cook until set and edges curl or slightly brown (about 30 sec. to 1.5 min.) and flip to other side. Cook for about 30 sec. or until slightly browned.

-Spread with nutella, fruit, jam, sugar, whipped cream or whatever you like! A fast and great dessert. Batter can be stored for several days in refrigerator in air-tight container. Crepes can be cooked then stored in the freezer for weeks. 

Enjoy! 

(video tutorial coming soon)