My daugher's crepe with syrup on it.
Mine with a sprinkle of sugar and squeeze of fresh orange inside.
Makes about 10 crepes
Ingredients
3/4 cup all purpose flour
1 cup milk
2 tablespoons sugar
pinch of salt
2 large eggs
2 tablespoons butter, melted and cooled
1 teaspoon vanilla
butter for frying
Directions
Melt some butter in a nonstick pan (or crepe pan) over medium high heat. Take 1/3 cup of the batter and place it in the pan, swirl it around immediately to form a thin layer. Cook for a few seconds until the top starts to bubble. This won't take long so don't walk away. Flip the crepe and then cook only for a few more seconds until golden. Set on a plate and repeat the process until all the batter is gone. You can put the plate in a 200F oven just to keep the crepes warm until ready to serve.
Serve with syrup, fresh fruit, jam or a sprinkle of sugar.
Adapted from: Smuckers Stuffed Crepes with Raspberry Mango Syrup
Wow, these look amazing! I love how you've lined the blueberries and oranges along the edge of the crepe. I've included a link to your blog post on my site about my dad's simple crepe recipe! Cheers! Heather
ReplyDeleteHere is an authentic French crêpe recipe , taken from the index of Famous French Desserts. While it does list crêpe recipes centering around desserts, you can use this particular one for any purpose and any time of the day.
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