Easy Classic Crepes

This morning was a lazy Sunday for sure. Reid and I woke up at the crack of 10 am craving something tasty for breakfast. After shooting down suggestions to go out to get breakfast tacos or crepes, I decided to try my hand at making some crepes at home. Reid got me a Blendtec blender for Christmas and its been awesome. We've been making at least one smoothie every day. Nothing like gulping down a pound of fruit or veggies to stave off any not-so-new-years-resolutions-friendly cravings. Anyway, I thought it would be good to try and use the Blendtec for something other than smoothies and so I used it to mix this light batter together. You could probably easily use a whisk instead.

Any filling you crave will work. I made banana and chocolate, strawberry, and butter and sugar filled crepes. The butter and sugar crepes are my favorite. My grandparents live next to Montmartre in Paris so it is always a pleasure to stroll down to the nearby creperie with family for a warm, crispy, delicious crepe. This recipe comes surprisingly close to those crepes and are a breeze to whip up.

Ingredients
2 large eggs
1 tbs butter, melted
1 1/4 c milk
1 c all-purpose flour
2 tbs sugar
1 tsp vanilla

Directions
Add all ingredients in blender and blend or use a whisk to combine ingredients until completely smooth. Refrigerate batter for 1 hour. Heat large skillet or crepe pan on medium heat and lightly coat with cooking spray or a pad of butter. Pour about 1/4 cup batter in center of pan and swirl gently to distribute batter in a thin layer. Cook for 1 min or until the top begins to dry out and underneath is slightly golden. Flip and cook an additional 30 seconds while filling with whatever filling you desire. Fold up into quarters and serve immediately.

Fillings:
Butter and sugar: 1-2 pads of butter and 2 tsp sugar
Strawberries: 1/4 cup fresh sliced strawberries. Top finished crepe with fresh whipped cream
Bananas and chocolate: 1/4 cup sliced ripe bananas. Top finished crepe with chocolate sauce
Nutella: 1 tbs nutella

For a savory version, replace the sugar and vanilla with 1/4 tsp salt and 2-4 tbs fresh herbs





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