Approximately 24 crêpes
¼ cup sugar
1 tablespoon vanilla extract
1 ½ cups milk
½ stick butter, melted then cooeld
Pinch of salt
2 ½ cups all-purpose flour
Fresh lemon juice and sugar
Fresh sliced berries and whipped ceam
Nutella spread inside and sliced bananas on top
Bananas sautéed in brown sugar and rum
Scoop of ice cream or gelato on top then drizzled with chocolate sauce
- Blend wet ingredients. In a blender, combine the eggs, sugar, and vanilla. Blend ingredients and then pour into a large airtight container and set aside.
- Complete base mixture. In the same blender, add milk, butter, and pinch of salt. Once blended, add flour one tablespoon at a time until the mixture is too thick to mix. Add a little of the egg mixture to the flour mixture and continue to blend until all the ingredients are combined.
- Rest the mixture. Pour all of the mixture into a large plastic container. Let mixture sit in the refrigerator for at least 4 hours. This can made ahead of time-resting overnight is best.
- Ladle onto pan. Spray a crepe pan with Pam or butter and heat pan to medium-high. Do not pour crepe mixture into pan until it is really hot. Using a ladle, pour a bit of the mixture into the pan in a swirling motion to cover the surface evenly. Crepes are thin and delicate-they’re not tortillas-so don’t use too much batter.
- Flip the crepe. When the mixture looks dry, flip the crepe for a couple of seconds to continue cooking. It is best to use an offset spatula for this part as the crepes are fragile.
- Finish. Place on a rack with wax paper separating the crepes. Serve with fruit, whipped cream, or chocolate sauce and enjoy.
Crepes freeze beautifully and can keep for up to three months. Just place crepes in a large zip-lock freezer bag and seal it very well. When ready to use, take out as many as you need. Place in microwave for one minute. Then fill and serve!
- from Elizabeth Hall