Monday, August 20, 2007

Crepes


1 1/4 c. milk

1 c. flour

2 eggs

3 T. sugar

3 T. melted butter

1 T. lemon zest

1 t. vanilla


Put everything in a blender and blend for 3 minutes. Chill for at least one hour - can be chilled as long as overnight. If you have a crepe-maker, use that. If not, heat a skillet and cook like a pancake - although make these much thinner. You don't necessarily have to turn them over to cook since they are thinner than a pancake. You just might have to practice until you get it right.


Put toppings in, roll up, and eat. Toppings we like: any fresh fruit, yogurt, powdered sugar, etc.


I got this recipe from erin - and she might have gotten it from her friend gretchen. it's good stuff.

7 comments:

Gretchen said...

Thought I recognized that recipe!

It is a favorite, for sure! And one of my signature dishes. YUM!

erinmalia said...

yep, g's for sure. and the lemon (at least for me) is what makes a HUGE difference between these and other crepes. and it's a good difference.

Taste of Champaign said...

i've been looking for a good crepe recipe for a long time! can't wait to try it and start a new Saturday or Sunday tradition!

Capturing Joy with Kristen Duke said...

my hubby does crepes every other saturday and we love Nutella with banana's or simple powdered sugar with a touch of lemon juice (sounds weird but its yummy) i also love fruit and a sugary cream cheese.

Taste of Champaign said...

We made these this a.m. for breakfast. They were a huge hit with the kids. Easy recipe and oh so yummy!

]\[-]{ said...

AND if you leave the sugar out, they taste great wrapped around savory ingredients. Maybe roasted chicken and vegetables, served with a white sauce on top. Expand your crepe horizons...

Meg said...

We have made these for breakfast a few times and they are so good. We don't chill them overnight and they still turn out really well. It makes enough to feed a family of three - but I guess that's dependant on how much you eat. We are very piggy with these.