Monday, March 17, 2014

Perfect Crepes

3:53 AM


  • 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


  1. Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth.

  2. 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.

  3. 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.

  4. 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.

  5. 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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