Sweet Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large eggs
1 cup whole milk
6 tablespoon water
1 cup bleached all purpose flour
1/4 teaspoon table salt
2 tablespoon granulated sugar
1 teaspoon vanilla
3 tablespoons unsalted butter,melted
Butter for brushing pan
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Directions: |
Directions:You will need a 6 x 7 inch non-stick skillet. Mix all ingredients except extra butter in a food processor or blender (hand held blender works great) until smooth approximately 3 to 10 seconds. Place batter in covered container in fridge for 2 hours (or up to 2 days).
Gently stir batter if ingredients have separated. Heat crepe pan or skillet over medium high heat. Drop small amount of butter onto pan and cover pan by swirling (butter should sizzle when it hits the pan). When butter stops sizzling, pour approximately 1/4 c of batter into pan and gently swirl batter to form evenly thick crepe. Cook until mottled brown on bottom about 30 seconds to 1 minute. Loosen crepe with a spatula and check for doneness before turning. When browned, flip crepe and cook other side (about 30 seconds longer). Keep crepes warm in the oven until they are all done. Brush pan with butter as needed to prevent sticking. Crepes can be stored in the fridge for up to 3 days or frozen for up to 2 months). |
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Number Of
Servings: |
Number Of
Servings:8 - 10 crepes |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Fill crepes with fresh fruit or canned pie filling fruit. Gently close crepes and sift a little powdered sugar on top. These also make great dessert crepes. Fill with Nutella chocolate spread and sprinkle with powdered sugar.
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