"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crepes Recipe

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This recipe for Crepes, by , is from The Nord Family Cookbook Project, 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!

Nicki Nord Puccio


4 eggs
1/2 c. butter melted
1/3 c. sugar
1 c. milk
1/4 c. water
1 tsp. Vanilla
1 c. flour
Dash salt

1. In a blender, place all ingredients, except flour. Blend together
2. Sprinkle in flour, blend until incorporated.
3. You may choose to refrigerate the batter for 1 hour or even over-night. But sometimes when I'm desperate, I just go straight to the skillet. Refrigerating the batter makes a difference though. It makes the crepes lighter and not so dense. I just stick my whole blender container in the fridge.
4. After refrigerating the batter, blend again on HIGH for 1 minute. This adds air into the batter and again makes the crepe lighter and gives you that beautiful spider's web design on your crepes.
5. Lightly butter an 8-inch non-stick skillet and place on medium heat (you may need to adjust heat according to how fast crepes are cooking, don't cook them on high, they will burn). Pour 1/4 c. of batter into the skillet and SWIRL pan around until bottom of pan is covered with a very THIN layer of batter.
6. Cook for about 30 seconds or until edges can be lifted with a spatula
7. Use fingers to FLIP crepe. Cook opposite side for 5-10 seconds. Crepe should slide right out of pan. Use wax paper between crepes.
8. Cream Filling: 1 c.sour cream, 1 8 oz pkg. Cream cheese, SOFTENED TO ROOM TEMPERATURE and 1 c. powdered sugar Use an electric beater to combine ingredients together. Spread a bit on a crepe and roll up.
9: Opt: Top with fresh fruit (ie: Strawberries, blueberries etc.)




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