Crepes
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!
Filling:
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!
