Categories: BreakfastDesserts

Crepes

You will NEVER believe me! But guess who reads my blog.!.
SANTA!!!!
I got my crepe maker for Christmas and we busted it out for the first time last weekend. We had friends over and watched the BYU football game, and it was a blast! What’s better then watching football? Watching football while eating a crepe

Let’s be honest, no one knows how to make a crepe like the French, but you can’t blame me for trying can you? Luckily these turned out pretty darn good!

image

Crepes
Ingredients
  • 2 large eggs
  • 3/4 cup cold milk (I used Coconut Milk, and it worked great)
  • 1/2 cup cold water
  • 1 cup flour
  • 2-1/2 T sugar
  • 1 tsp vanilla
  • 2 tablespoons melted butter  
For a more savory crepe omit the sugar and vanilla and add 1/4 t salt
      Directions
      • In a blender, combine all of the ingredients and blend for 10 seconds…really, that’s all the time you need…much longer and your crepes may be tough and fat, and we want thin crepes!
      • If you have a crepe maker dip, wait for the light to turn off
      • Lay cooked crepe out flat so they can cool
      • Continue until all batter is gone
        Stack on a plate, and cover with a paper towel to keep them warm

        Here is the crepe maker I have…it’s a Cloer Cordless Crepe Maker


      If you don’t have one, no worries…here are the instructions for using a pan, courtesy of foodnetwork.com

      • Heat a small non-stick pan
      • Add butter, or use non-stick spray for each crepe
      • Pour 1 ounce of batter into the center of the pan and swirl to spread evenly
      • Cook for 30 seconds and flip
      • Cook for another 10 seconds and remove 
      After they have cooled you can stack the left over crepes and store in a ziplock bag in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
      Top or fill your crepes with:
      Nutella and bananas-my favorite
      syrup or jam, and powdered sugar
      any kind of fruit really
      Or use more savory toppings-like tomatoes and cheese
      or go all out and make a fancy filling! Like this one here.

      The batter will keep for up to 48 hours.

      NEXT TIME I may add a tablespoon of rum flavoring. 

      Today I linked up with:
      Something Swanky
      Creative Mondays
      Mess Hall to Bistro
      Hope Studios
      Chef-n-Training
      Sugar & Spice
      Sew Much Ado
      Food Corner
      Mrs. Fox’s Sweets
      Crazy for Crust 
      Two Maids a Milking
      33 Shades of Green 
      Sweet Temptations 
      House of Hepworths  
      Fireflies and Jelly Beans 
      Delightful Order
       6 Sister’s Stuff
      Hilary

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      Published by
      Hilary
      13 years ago

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