Ingredients
- 2½ cups flour
- 2 cups milk
- ½ cup sugar
- 4 eggs
- 3 Tablespoons oil
- 1 teaspoon vanilla
- Optional Cream Cheese Filling:
- 8 oz cream cheese
- 2½ Tablespoons Powdered Sugar
- 8 oz whipped topping
Instructions
- Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth.
- Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about ¼-1/2 cup batter to the pan.
- Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
- Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
- If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 Tablespoons on the crepe and roll up. Delicious served with fresh fruit on top.
Field: 12 crepes.
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