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Crepes Recipe

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This recipe for Crepes is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups milk
2 cups flour
4 eggs
1/4 cup sugar
2 tablespoons oil
1/4 teaspoon salt
Directions:
Directions:
Place all ingredients into a blender. Blend until very smooth, stopping blender periodically and wiping down the sides with a rubber scraper to make sure all ingredients are incorporated. Using a hot, flat, non-stick skillet, put a couple drops of olive oil on the
pan and roll the pan to spread the oil. Add 1/4 cup crepe batter and roll pan again to spread crepe out to a very thin circle. Cook just long enough to make both sides golden brown, turning once. Remove to plate and repeat for next crêpe. Serve crepes with a variety of toppings and allow everyone to fill and roll their own. Or, pre-fill them and store in refrigerator until time for dessert.

Chocolate Crepes:
Add 1/4 cup unsweetened cocoa and 3/4 cup sugar to blender.

Peach Crepe Filling: Strain one (12 oz.) can of peaches, reserving juice. Add 1 teaspoon cornstarch, 1/8 teaspoon cinnamon and 1/4 cup brown sugar to juice and cook, stirring constantly until thickened. Combine with peaches.

Other Crepe fillings:
Berries or peaches and whipped cream. Peanut butter and Nutella. Freshly squeezed lemon juice and powdered sugar. Sour cream, brown sugar and strawberries. Ice cream, raspberries and hot fudge. Breakfast sausage and maple syrup.
Personal Notes:
Personal Notes:
If you have any extra crepes, they will keep well in the refrigerator if well-covered.

 

 

 

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