Tuesday, June 14, 2011


This is one of those recipes that never disappoints but is easy to switch up. Crepes depend so much on what you put in them. Some of my favorite are breakfast crepes full of fruit with syrup drizzled over the top or dessert crepes with whipped cream or fudge swirled in.


8 Tablespoons flour

1 Egg

1 T Oil

¼ C Sugar (or until sweet)

Milk (add enough to make it runny)

Heat a small crepe pan, or if you don't have a crepe pan, a small sauce pan over medium heat. Grease well. Hold pan at a 45 degree angle and pour about 1/3 C of batter into the pan, swirling the pan in a circle as you go, so as to evenly coat the bottom of the pan evenly with the batter before it cooks. Only cook one side. The batter should be thin enough that the crepe will be fully cooked without flipping it.

(pictures coming soon)

When it is done the sides will start to peel away from the pan and you will be able to easily slide the crepe onto a plate, about 5-7 minutes each.

Fill with your favorite toppings, sweet or savory, and enjoy.

Some Filling/Topping Ideas:

Banana, Honey, Peanut Butter -- sprinkled with powdered sugar and bananas

Strawberry Jam, topped with sliced strawberries, powdered sugar and depending on what time it is, a little chocolate sauce

Cream Cheese, turkey slices, cheese of your choice -- no topping

Scrambled eggs, crumbled bacon, cheese -- topped with salsa and parsley

Yogurt -- topped with any fruit of your choice.

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