Monday, March 4, 2013

homemade crepes

Crepes are the skinny light fluffy cousins of pancakes. Chock-full of goodies like nutella, bananas, strawberries, cinnamon-sugar, syrup, and everything a bit naughty, crepes can start your weekend day off on the right foot. You could always play it the healthy way and swap some of the (delicious) sugary-fillings for eggs, shredded chicken, steak, ham, grilled or roasted veggies, to have a brunch or even a dinner meal instead. Using only ingredients I bet you have on hand, these little puppies are whipped up within 10 minutes. 

Ingredients (for about 6 crepes):
2 tbs butter, melted
1 cup flour
1/4 tsp salt
1 cup nonfat milk
1 egg 
Optional mix-ins of choice (I used one banana, cinnamon-sugar & syrup)

1. Mix flour with salt in a small bowl and set aside.

2.  Melt butter and place in a large bowl.


3. Add milk & egg to butter and whisk.

4. Add dry ingredients to wet and stir to mix until all clumps are gone.

5. Heat a nonstick skillet over medium heat. Pour about 1/3 cup of batter into a large nonstick skillet, pick up the skillet and let batter drip to cover the entire pan in a thin layer. Return to heat and let cook for about 2 minutes, until the wet-looking inner bit gets smaller and the crepe begins to cook through.


6. Carefully flip when the sides begin harder, cook for another minute, until bits of brown show on the underside.

7. Remove from pan and add fillings/toppings immediately. Serve warm.

Super versatile & impressive, whip these bad boys up on a weekend morning and you've found yourself a perfect brunch recipe for your arsenal.
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