Dessert Crepes
What you’ll need:
- 1 cup of flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 cups of milk
- 3 eggs
- 2 tablespoons butter – melted
Then you just need some delicious toppings – my favorites are:
- Butter (while the crepe is still warm so it melts to perfection)
- Vanilla ice cream
- Caramel sauce
- Cinnamon
- Chopped toasted almonds
Technically you’re supposed to mix these in a certain way, but I cheat do it the simpler way. First blend all of the dry ingredients in a small bowl. Then, toss all of the wet ingredients into a blender and blend away! Add the dry ingredients and blend blend blend! 15 seconds should do it.
Heat a lightly greased crepe pan (if you don’t have a crepe pan don’t worry, just use a regular large sized pan and call it good), and pour a small amount of batter along the edge of the pan, tilting the pan back and forth to coat the bottom of the pan with a thin film of batter. Pouring along the edge helps the crepe batter to not pool in the middle of the pan. When the crepe slides back and forth easily when you jiggle the pan, it’s time to flip! Cook the second side until lightly golden, and slide onto a plate! For the subsequent crepes you shouldn’t need to grease the pan unless the crepes start to stick.
