Crepes are perfect for breakfast, lunch, dinner or as an appetizer and are so easy to make. Eat them "plain" - just rolled up and covered with syrup or honey, or fill them with anything you enjoy - eggs, seafood, meat, veggies, fruit, etc. Growing up we smeared jelly on our crepes, rolled them up and ate them with our fingers.
Ingredients2 cups milk (I use unsweetened Almond Milk)
3 Tablespoons butter melted
1 Tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour sifted
Makes 20 - 7 inch crepes.
Instructions1. In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds).
2. Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. (I use a crepe maker)
3. Serve with your favorite toppings. Fresh fruit, pie filling, jams, pudding, lemon curd, whipped topping and nuts. Our favorites are Nutella and banana; Nutella, banana, & peanut butter; brie cheese or mascarpone and honey. For a savory crepe try sautéed Portobello mushrooms and brie cheese, or seasoned chicken, spinach, mozzarella, onions and garlic olive oil.