Crepes

My mother would sell her soul for strawberry crepes!  She asked for them every Mother's Day, Birthday, and Christmas.  So Crepes are just part of my childhood.  The only problem at my house is when I wash the strawberries and set them aside to dry......while I'm distracted making the crepes, my children sneak into the kitchen and take a bite out of every strawberry.  They don't eat the whole thing, just one BITE.  Then they stick it back in the container.  So I needed a picture that shows real life at my house :)

Crepes really aren't difficult to make...you just have to do things right...so read the instructions carefully.

RECIPE:

4 eggs

1 C. Milk

3/4 C. Flour

1 tsp Sugar

1/2 tsp Vanilla

3 TBL melted butter

1/2 tsp Salt

Before you do anything, wash and cut your fruit (so your children don't mutilate them) AND start warming your skillet to medium -slightly high- heat.  I use a 10" skillet.  If the skillet isn't hot enough, you're first crepe will be a disaster.

In a blender, combine all the ingredients.  Blend for about 20-30 seconds, then scrape down the sides and blend for another 15 seconds.  Spray your skillet well with PAM (unless you have a really nice non-stick pan) and pour about 1/3-1/2 cup of batter into the pan.  Pick up the pan and swirl the batter around a couple of times and set it back on the heat.  When the edges have browned and the top is set, gently push down the edges to break the seal and carefully get your spatula underneath half the crepe.  (It doesn't take very long for it to cook, so don't walk away!)  Flip it and let it cook for about 10-15 more seconds- just long enough to brown the other side.  Remove to a plate while you finish making the rest.

I make strawberry freezer jam in the summer just to use for crepes....a spoonful of jam, some blueberries and fresh whipped cream- delicious.

Cinnamon is really good, syrup, bananas and chocolate syrup, just simple whipped cream and fruit.....the sky is the limit.  Have fun making it your way.