Crepes

Crepes

INGREDIENTS:

3 Eggs
1 1/2 cups milk
1 cup plus 2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons melted butter

1. Put all ingredients in a blender in the order listed and blend until smooth. Remove the lid and scrape down the sides with a rubber spatula. Briefly blend the mixture again. Set the covered blender in the refrigerator for 30 minutes or even overnight.

2. When it's time to cook the crepes, use a paper towel to spread about 1 teaspoon of butter or vegetable oil in the bottom of an 8- or 9-inch nonstick frying pan and place over medium heat. Blend the batter again to smooth it.

3. Pour about 1/3 cup of batter into a measuring cup to gauge how much to use. Cook each crepe.

4. Adjust the heat if they brown too quickly or too slowly.

Makes 12 Crepes.

HOW TO FLIP A CREPE:

1. Pour the batter into your heated pan, well to one side. Immediately tilt and swirl the pan to evenly coat the bottom. This should take about 5 seconds.

2. Cook the crepe on the first side for about 45 seconds, then quickly flip it with a spatula and cook the other side for about half as long (time here depends on your burner heat- we did it a tad bit longer just to get a nice barely browned look).

3. Grasping the pan securely, swiftly invert is so the cooked crepe will fall onto a large plate. Rub a little butter in the pan before cooking the next crepe.

CREPE FILLINGS:

-Jam and cream cheese
-Mini chocolate chips and banana slices
-Cream cheese and berries with chocolate syrup

When we made the crepes I took a couple of spoonfuls of cream cheese put it in a bowl and used a hand mixer to mix up the cream cheese and make a bit smother. I then added just a bit of sugar to the cream cheese and mixed again. Then I used a rubber spatula and mixed it together by hand just to give the cream cheese that smoothed texture. After the crepe was on the plate I filled about half an inch to an inch wide down the center with cream cheese. I then rolled up the crepe (seam side on bottom of the plate). I topped the crepe with mixed berries (blueberries, raspberries and blackberries) and drizzled chocolate syrup all over the top.