Thursday, June 2, 2011


I love these because they are so versatile, simple, and delicious! I serve them for breakfast and dinner. You can fill them with savory or sweet fillings (I usually, ok always, opt for the sweet.) I love to whip up a batch and pull out a counter top full of toppings then mix and match until I'm stuffed silly. Fill them with chicken and a creamy sauce and call it dinner, use a fruity filling and call it breakfast, or use nutella or pudding and call it dessert! Here are some of my favorite topping combinations: butter with cinnamon and sugar, bananas and peanut butter, strawberry jam and powdered sugar, strawberries and whipped cream, applesauce and cinnamon, nutella and bananas or strawberries, yogurt and fruit, etc, etc, etc. I think you get the idea. What do you like on your crepes?

(there are a million different versions out there, but this particular one comes from my cousin Stephanie's Tried and True Recipes, submitted by Shauna White.)

1 cup milk
1 1/2 Tbs. melted butter or vegetable oil
3 eggs
1 cup flour
1 1/2 tsp. sugar
1/2 tsp. salt

In a blender mix the wet ingredients, then add the dry ingredients. Cook about 1/4 at a time on a well-greased frying pan. Swirl the pan around until the batter is very thin. Flip when the edges start to curl up a little bit. Serve with all your favorite toppings!
Fill and devour!

1 comment:

Brittney said...

I love, love, love crepes! For reasons unknown to anyone here, Swedes have a tradition of eating Swedish Pancakes (crepes) on Thursdays. And anytime we've been to a friends house for dinner they either serve us crepes or meatballs. And also in Russia one of their few fast food places is called Tepemok. All they serve is crepes with all the fillings you listed and more. My favorite non-sweet one was thin slices of ham and a really good type of cheese. Just like a Monte Cristo but even better. Such a versatile food and so good!

Thanks for posting this recipe. I can't wait to try it!