Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Saturday, April 30, 2011

I've been making crepes since the 80's. One day, my mom showed up at my house with a crepe maker. Why on earth she randomly bought me a crepe maker has always confused me...but I'm glad she did. (That's right...sometimes moms know stuff!!) I've had so much fun with it over the years. Yes...I still use it today. I've done mostly sweet crepes with it....but I have done savory as well. But never fear!! If you don't have a mom who brings you random things like crepe makers,  you can use the old tried-and-true method of pouring the batter in a non-stick skillet and that works fine, too. Crepes are yummy! And fancy, too!


1 ½ cups milk
2 tablespoons oil
3 eggs
1 ½ cups flour
1/8 teaspoon salt
* 2 tablespoons sugar

Place all ingredients into a blender and blend on high until well combined. Batter should be thin.

In a greased crepe pan, pour about 3 – 4 tablespoons of batter. Swirl pan to distribute batter. Cook until very light brown then turn over to cook other side. Remove to a plate and repeat with remaining batter.

* For savory crepes...just eliminate the sugar!


1 8-ounce package cream cheese
¼ cup heavy cream
½ cup powdered sugar

Mix cream cheese and heavy cream on medium speed. Gradually add powdered sugar until well combined.

Spread about 3 tablespoons of filling onto crepe, then fold.

Top with your choice of toppings:

Fresh fruit
Caramel sauce
Chocolate sauce
Anything yummy, creamy or delicious

See all this stuff right here?

Throw it all in a blender!

Until you get this!

You want it to look like this. It's basically a very thin pancake batter.

Here's my nifty crepe maker from the 80's!

The crepes turn out nice and lacy and almost paper thin.

Here's the skillet method. Pour some batter in and swirl it around. Make sure you use some cooking spray in that pan even though it's a non-stick pan. You really want the batter to move!

These crepes are a little thicker but still good! The thickness of the pan-made ones are more like a flour tortilla.

There's hardly any difference in looks. (Pan-made on the left. Crepe maker-made on the right.) Only a little difference in texture and none in taste!

Now...see THIS stuff?

Throw it in a mixing bowl....

..until it looks like this! This stuff is the yumminess you stuff your crepes with. Then you put fruit, sauce or whatever on top of that!