These are yummy, yummy! We topped with blueberries, cherry pie filling, cool whip and nutella/bananas (warm up in pan once you add nutella and bananas). Could do peanut butter and jam too. Does have to rest for 15 minutes.
In a blender mix:
1 cup flour (spooned and leveled)
1 T sugar
1/4 tsp coarse salt (didn't add)
1 1/2 cups whole milk
4 large eggs
3 T unsalted butter, melted
Mix until smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to 1 day; whisk before using).
Heat a 12" (used 10") nonstick skillet over medium heat. Lightly coat with butter (didn't do after the first one). Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more.
TRY:
HAM AND EGG CREPE SQUARE
Preheat oven to 350. Place 4 crepes on a baking sheet. Place 2 slices black forest ham on each crepe. Crack 1 large egg into center of each; fold edges toward center. Season with coarse salt and pepper. Bake until egg white is set and yolk is still runny (I would cook until it was totally cooked). Top with fresh chives.
No comments:
Post a Comment