This recipe has been tested time and time again with little changes here and there, but always seems to come out great with whatever adjustments or filling. I received this recipe on a postcard from a good friends who happened to be our realtors at the time. Vicki and Gary House best they are the sweet and most hardworking people that really care about the people they work with. Shortly after house hunting and finding our first home many years ago we received this cute and handy little postcards with a recipe for crepes on it. I loved it and thought it was such a neat idea and very useful. Having never made crepes I was very curious to try them and yes I fell in love with the simple, elegant, versatile dish. Crepes make you feel like you are having a fancy dessert or breakfast but they are so simple with few kitchen staples you can whip them up in short time.
A blender make short work of whipping up the batter.
Vicki is still helping new and old find their dream home. And I’m certain that Gary is up in heaven cheering her on as he always did. So here’s to Vicki and Gary the house specialist thank you once again.
I filled these with berries and banana slices and topped with whipped cream for a weekend breakfast.
What you need and how much….
- Flour – 1 1/2 cups all purpose
- Salt – 1/4 teaspoon
- Eggs – 3 large
- Butter – unsalted 2 tablespoons melted + 2 tablespoon for cooking or cooking oil spray
- Vanilla Sugar – 1 tablespoon
- Milk – 2 cups (whole, 2% or skim whatever your choice)
What to do…
- In the pitcher of a blender add all the ingredients and blend well on medium for 2 minutes.
- Place the pitcher in the refrigerator 2 hours or over night.
- When your ready to cook place on the blender and mix on medium for 2 minutes and your ready to start.
- Heat a crepe pan or shallow non stick skillet on medium heat.
- Using a pastry brush and the reserved butter brush the pan or spray with cooking oil.
- Using a 1/4 to 1/3 measuring cupful depending on the size of your crepe pan. Pour the batter into the center of the pan and swirl the batter around to cover the bottom of the pan.
- When bubbles start to for and the edge of the crepe looks dry carefully slip the edge of a spatula under the crepe and flip it over to cook the other side. Cook for a few seconds. Stack them on top of each other off setting each crepe until all the batter has been cooked.
- The beauty of crepes is you can choose your fillings. The combinations are endless bananas and berries or chocolate hazelnut spread ricotta cheese and berries. Savory filling are great too so whatever sounds good to your taste bud will do the trick.
Today is a gift that’s why it’s called the present… So enjoy the gift of every day…