Crepes – and the Experimentation Commences


AHA! Yes – crepes can be frozen!
(The third try works like a charm – see the noticeable improvement?)

Being a newbie at making crepes, I was extremely lucky in finding and making a fantastic, french-bakery quality crepe. Flipping the crepes took a little work but after the third one, no problemo.

Note: This recipe works for either savory or sweet crepes. If you’re odd like me and enjoy eating a crepe a la carte, I would not suggest eating it plain since it lacks sugar. I’ll have to continue looking for a dessert crepe recipe.

Ingredients
2 eggs
1 cup milk
2/3 cup all-purpose flour 1 pinch salt
1 1/2 teaspoons vegetable oil
2 tsp vanilla
1 tsp cinnamon

Directions
 
In a blender combine eggs, milk, flour, salt, vanilla, cinnamon and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter

Create a savory or sweet crepe (don’t forget the whip cream!)

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