Blog Post April 2013
Photo by Tim Hussey

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Approximately 24 crêpes


  • 9 eggs
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish. Place on a rack with wax paper separating the crepes. Serve with fruit, whipped cream, or chocolate sauce and enjoy.

Freezing tips:

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

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