Crepes

Crepes are a fun recipe to make and they turn out really tasty. You can use a variety of fillings so something appeals to everyone. We like sauted mushroom and cheese for savory and for sweet any fruit like strawberries, raspberries, blueberries or bananas are nice.

The crepe pancakes are not too hard but take a little practice. Usually the first crepe is hard to get right. You have to carefully adjust the heat to get right. I sometimes make a drop of batter in center to see if texture is ok after 20s to check if heat of the pan is correct. I usually pick up the pan when pouring batter swirl around the pan and fill in if not covered. After flipping and cooking the other side can put on wire rack and stack since the crepes do not stick.

We have a metal Issi whipper to making whipped cream or recently have been making coconut cream whip cream. In both cases can add confectioners sugar. With sweet we like nutella and bananas with whipped cream. Also fruit like strawberries and sugar and nice. Plain crepes with butter a little brown sugar and a bit of lemon juice is nice. Can sprinkle more confectioners sugar on top or add whipped cream. For savor toppings just melting a little cheese is nice. We like to saute mushrooms with a little garlic and olive oil until the liquid boils away. We usually prepare a variety of fillings and cut each crepe in half so we can try a few halves each. I prefer to add the filling and fold in half. We all enjoy crepes and you can make lots of different types with fillings so everyone has some they like.

Ingredients

crepes

• 1/2 t vegetable oil
• 1 cup, (5 oz) all purpose flour
• 1 t sugar
• 1/4 t salt
• 1 1/2 cups milk
• 3 large eggs
• 2 T butter, melted and cooled

fillings ideas

• saute mushrooms in oil with garlic, add parsley
• slice cheese
• add butter and brown sugar, squeeze of lemon
• use nutella and bananas add whip cream
• add slice strawberries with sugar

Steps

• heat oil a nonstick skillet over low heat for at least 10 minutes
• whisk flour, 1t sugar, salt in medium bowl
• in separate bowl whisk eggs and milk
• add half of milk mixture to dry ingredients and whisk until smooth
• add butter and whisk
• whisk rest of milk
• using paper towel wipe skillet leaving a film

• pour 1/4 cup of batter into far side of skillet and tilt shaking quickly to spread the batter until covers the bottom of plam
• cook until surface is dry and starts to brown at edges about 25-30s
• slide and flip cooking on other side until get spotted about 20-25 more seconds
• transfer crepe to wire rack spotted side up
• repeat for all crepes and stack cooked crepe on top of each other
• when done prepare fillings
• on place microwave a couple of crepes at a time in microwave for 30-45 seconds
• add fillings, fold over and or can microwave to heat filling again then serve