|(Nutella with Sliced Bananas)|
|(Sugar with Fresh-Squeezed Lemon Juice)|
|(Whipped Cream with Fresh Strawberries)|
My real-life friend, Whitney, recently posted a recipe for crepes and I knew I had to try it. I've always been a little intimidated by crepes because flipping them seems so hard! It turns out I just needed to practice (and sacrifice a few half-cooked crepes) to get the hang of it. I love crepes because they are so versatile. You can fille them with sweet things like fruit and whipped cream, but they also taste great with savory foods like ham and cheese.
Sunday Morning Crepes
Prep Time: 5 minutes
Cook Time (per crepe): about 4 minutes
Total Time: about 10 minutes
1/3 cup butter, melted
2 cups milk
1/4 teaspoon vanilla
2 cups flour
1/4 cup sugar
Pinch of salt
In a medium bowl, combine dry ingredients.
In a large bowl, beat melted butter and egg, then add in the milk and vanilla. Gradually add the dry ingredients to the wet ingredients and beat until smooth. That's your batter!
Melt a tablespoon of butter in a large pan over medium heat. Pour about 1/4 - 1/3 cup batter in the pan and twirl so the batter is evenly distributed. When the crepe starts to bubble up, flip using a spatula and cook the other side.
Getting the flipping technique down may take some practice--I completely ruined my first crepe. I recommend using a large spatula to really get under the crepe and making sure the first side is well-cooked before attempting the flip.
Once your crepes are cooked, then it's time to fill them. Here are my 3* favorite crepe fillings:
1. Nutella with sliced bananas
2. Sugar with fresh squeezed lemon juice
3. Whipped cream with fresh strawberries (and little bit of sugar on top)
*I haven't tried Whitney's special peach filling yet, though I'm dying to. Visit the original post on her blog for that recipe.