Thursday, March 15, 2012


We were looking for a light dinner tonight, so I decided on crepes after reading an article in the most recent Food Network Magazine. The recipe belongs to Giada, and it was super easy. If you ever thought crepes were out of reach, this recipe will convince you otherwise. No special crepe pan needed - a standard 8 or 10-inch skillet will do.

4 large eggs
1 cup whole milk or 1/2 cup nonfat milk and 1/2 cup half-n-half
1/2 cup AP flour
1 tbs sugar
1/8 tsp salt
Various fillings: Nutella, Peanut Butter, Jelly, Syrup, Ham and Cheese, etc...

1. In a blender, combine the eggs, milk, flour, sugar and salt. Blend until combined.

2. Heat an 8 or 10" skillet over medium high heat. Add a small dab of butter. Add enough batter to just cover the bottom of the skillet. Quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they ready. I made about 16 crepes total.

3. Now for the fun part: fill with your choice of filling - roll up, sprinkle with powdered sugar or syrup (if desired), and enjoy!

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