Jan 14, 2011

You like crepes?

I like crepes.

And they are so easy to make!

From Better Homes & Gardens New Cook Book:

2 beaten eggs
1.5c milk (I use regular or vanilla almond milk)
1c all-purpose flour
1tbsp cooking oil (I use vegetable)
a bit of salt or sugar (for sweet or regular crepes, I hardly use sugar even for “sweet” crepes)

1. Mix all ingredients together with a wisk. Warm pan up to a low/medium heat. I use a 1/4c measuring cup to put the batter in the pan. Sometimes I spray with a non stick or lightly grease pan, sometimes I don’t. Once you drop it in the pan angle your pan around to spread the batter out more. Let it cook until little bubbles start appearing. You’ll see the color of the crepe change as it’s cooking. Once the bubbles are everywhere you can just invert the pan to remove the crepe, OR you can flip it like I do and let it cook on the other side for a few seconds. I don’t know why I do that, it’s just a habit.

Once you remove it you can fill with anything you’d like. Fruits, veggies, etc. Today I chose a banana.

Then I rolled the crepe and made another. You can make all of your crepes and store in an air tight container for a couple fo days in the refrigerator. I store mine between paper towels or parchment paper or freezer paper because they have a tendency to stick together.

Viola! Banana crepes. Delicious and healthy.

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