The Best Crepes
Crepes are my all time favorite breakfast food! They are basically desert for breakfast, what can get any better? My favorite thing is waking up on Sunday mornings to the smell of my moms famous crepes! Anything that can get me out of bed in the morning must be good! I was always too intimidated to make crepes because they looked so complicated when my mom made them, but believe me, you can do it! The best part is that you can throw all the ingredients in the blender and blend it.
I am berry obsessed so I always opt for berries on my crepes, but you can put whatever you want on them! If you are in the mood for a savory crepe then do not use sugar in the recipe and you are good to go! I have found that the best technique is to pour around 1/4 cup or 1/3 (depending on desired thickness) into the pan. Rotate the pan so that the entire pan is covered in batter.
Ingredients for Crepe:
1/2 cup flour
1/2 tsp salt
2 eggs
1/2 cup milk
1/4 cup lukewarm water
1/2 tsp vanilla
2 Tbs butter, melted
1/2 Tbs. sugar
Whipped Creme:
2 cups heavy whipping cream
1/2 cup granulated sugar
1 tsp. Vanilla
Toppings (Optional) :
Strawberries
Raspberries
Blackberries
Lemon rind/ lemon juice
Nutella
Maple syrup
Whipped Creme
Powdered Sugar
Directions for crepe:
Mix all ingredients in a blender or bowl. Scrape the edges and evenly mix until batter is smooth.
Heat a pan to medium heat. Pour 1/4- 1/3 cup of batter (depending on desired thickness) onto the pan. Evenly rotate the pan so that the batter is evenly covering the surface. Let the crepe cook until the bottom is light golden brown then flip.
Recipe makes 14 crepes. My mom usually triples it, but this recipe works great for a smaller group. Leftover batter can hold in the refrigerator for 1-2 days.
Directions for whipped creme:
Pour all ingredients into a bowl. Use either a stand mixer or hand mixer. Mix on high until the mixture begins to peak. It usually takes 4-5 minutes for mixture to form.