Wednesday, April 2, 2014

Homemade Crepes

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I always thought crepes were a delicacy that could only be purchased in the finest French restaurants, but boy, was I wrong! These were incredibly easy and quick to make. Plus they freeze really well, so you can whip a few out whenever you're in the mood for one.
All you have to do is blend up the batter, then spoon it into a non-stick skillet in an even layer. It takes one minute total to cook up each crepe, so start to finish it will take 10 minutes to make. So awesome. Fill these with something sweet like Nutella and bananas, berries and whipped cream or strawberries and mascarpone. You can even go the savory route and fill them with sauteed vegetables, pulled pork or a blend of cheeses. Possibilities are endless here. Enjoy!

Printable Recipe

  • 1 cup flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tbsp. butter, melted
  • 1 cup reduced-fat milk
Place all the ingredients into a blender. Blend until smooth.

Preheat a 10-inch non-stick skillet over medium heat. Spray with non-stick cooking spray.

Use 1/4 cup measuring cup to scoop the batter into the pan. Immediately swirl the pan in a circular motion to coat the surface evenly and to create a circle shape. Cook for about 30 seconds, then use a rubber spatula to lift the crepe and flip over. Cook for an additional 30 seconds and remove from heat.

Repeat with remaining batter.

To freeze leftover crepes, place parchment paper in between each crepe. Wrap the stack in plastic wrap then in aluminum foil. Freeze for up to 3 months.

Source: Adapted from multiple basic crepe recipes found on the internet

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