An Ode to Crepes:
Crepes, you are yummy
I am going to eat you up
I love these crepes because they’re so versatile. You can fill them with almost whatever you wish – cottage cheese or yogurt and topped with powdered sugar, brushed with some butter and topped with syrup, filled with nutella and bananas, or cream cheese filling and fruit! Or fancy this: I read that you can fill them with “a delicious chicken and creme sauce!” Super fly.

I was in a hurry, so I just tried the cottage cheese / yogurt with powdered sugar. It was very good! I liked it much better with the cottage cheese and powdered sugar, though; the yogurt was a bit much for me. And next time I will try them with the fruit… probably strawberries!

  • 1 ½ cups flour
  • 1 Tbsp sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 Tbsp butter, melted
  • 2 whole eggs
  • 2 cups milk
  • ½ tsp vanilla
  1. Mix together flour, sugar, baking powder, salt, and butter. Mix well so the butter is incorporated well (because once you add the milk in, you don’t want large clumps).
  2. Whisk together the eggs, milk, and vanilla then slowly pour into the dry ingredients, beating until there are no clumps (you may need to use an electric mixer).
  3. Heat a skillet to Medium to Med-High heat (This really just depends on what works with your stove, so don’t worry if your first crepe doesn’t come out; you may just have to adjust the heat).
  4. Lightly grease the skillet between each crepe being made. Pour a small amount into the skillet and move around till the pan is completely covered. (Best way to do this is, immediately after pouring the batter into the skillet, lift the skillet off the burner and move the pan from side to side allowing the batter to spread out completely.)
  5. Cook for about 30 seconds then flip and cook for another 15-30 seconds on the other side.
  6. Spread your favorite filling onto one side of crepe, then roll it up and enjoy!

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