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Sunday, August 7, 2011


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tbl spoons melted butter
1/2 tsp vanilla
oil spray for pan

In a blender or using a hand emulsifier combine all of the ingredients and pulse for 10 seconds till completely smooth. (if you get lumps, stain them out)
Heat an 8 inch non-stick skillet and spray lightly with oil. add about 1 ounce of batter into the center of the pan and swirl around to spread evenly over the entire pan bottom. Will be very thin. Cook for 30 seconds or till lightly brown, flip over and cook for another 10 seconds. Lay onto a flour sack towel or cutting board to cool slightly. Cook all the crepes then add the filling of your choice and roll up into little cigars....dust with powdered sugar if your making sweet crepes....
The crepes pictured above are raspberry crepes with chocolate raspberry sauce drizzled on top....so good.

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