crepes

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crêpe batter

  • 1 ¼ cups milk

  • 1 cup flour

  • 2 eggs

  • spoonful of honey

  • 3 tbsp melted butter

  • ⅛ tsp salt

  • blender

directions:

  1. in blender: combine milk, flour, eggs, honey, butter & salt. pulse until well blended

  2. pop in the freezer for 20 – 30 minutes.

  3. heat a skillet over medium heat. once hot, coat with butter.

  4. pour approximately ¼ cup batter into skillet, and IMMEDIATELY swirl pan in a circular motion so the batter evenly coats the bottom of the pan.

  5. cook for 30 seconds, or until the edges are slightly golden.

  6. FLIP & REPEAT


dinner crêpe toppings

  • 6 eggs

  • ½ cup milk

  • ¾ tsp onion powder

  • ¼ tsp garlic powder

  • 5 oz. swiss cheese

  • 8 oz. deli ham

directions:

  1. mix eggs, milk, salt & pepper, onion powder & garlic powder in a bowl.

  2. cook the egg mixture.

  3. cut cheese into small pieces.

  4. once the eggs are 90 percent done, add the swiss cheese.

  5. take a crêpe, lay down 1 to 2 pieces of ham, add some of the egg/cheese mixture, roll up

  6. ENJOY!

dessert crêpe toppings

  • nutella

  • teddy grahams

directions:

  1. crush up some teddy grahams/graham crackers (whichever you have lying around your house).

  2. take a freshly made crêpe, spread the desired amount of nutella on inside of crepes, sprinkle crushed teddy grahams, and roll up.

  3. top the crepes with some more nutella & crushed teddy grahams!

  4. go into crepe-coma!