Dessert Crepes

 

I use a crepe pan I brought back from Paris, but you can use an egg skillet, just quickly swirl about 1/4 cup of batter around in a hot buttered skillet. The batter will be very thin compared to pancake batter and should spread out easily. Turn the crepe over when set.

My favorite fillings are Nutella and banana or apple pie filling. Powdered sugar sprinkled on top or whipped cream make a nice topping.

My favorite crepe recipe 

Makes 2 cups batter 

8 crepes using 1/4 cup batter each in a 10″ crepe pan 

2 T melted butter

2 eggs

1/2 cp milk – 125 ml

1/2 cp water – 125 ml

1 cp flour – 250 ml

1/4 t salt

1 t vanilla*

1-2 T sugar*

*optional

 

 

 

Divided by 1/2 

Makes 1 cup of batter  

4 crepes – using 1/4 cup batter each in a 10″ crepe pan 

1 T melted butter

1 egg

1/4 cp milk

1/4 cp water

1/2 cp flour 

1/8 t salt

1/2 tsp vanilla*

1 T sugar*

*optional