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:
Thought I recognized that recipe!
It is a favorite, for sure! And one of my signature dishes. YUM!
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.
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!
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.
We made these this a.m. for breakfast. They were a huge hit with the kids. Easy recipe and oh so yummy!
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...
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.
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