- 6
Ingredients
- 2 eggs
- 2/3 cup 1% milk
- 1/2 cup flour
- 1 tbsp butter, melted
- 1 tsp sugar
- 1 tsp vanilla
Preparation
Step 1
Heat an 8" non-stick frying pan over medium-high.
Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.
Pour 1/2 cup batter into centre of the hot pan. Life pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 seconds. Loosen with a spatula and flip. Continue cooking 30 seconds more Transfer crepe to a plate. Cover with a kitchen towel to keep warm. Repeat with remaining batter. or cool and layer with was paper and refrigerate up to 2 days (can also be frozen).
Frozen Lemon Dessert Crepes:
Stir 2 tsp lemon zest into batter. Continue with recipe.
Spoon 1/2 cup ice cream on lower right quarter of Lemon Crepe. Fold left edge over ice cream, then fold into a triangle. Freeze until firm, 1 to 2 hours. Slice in half and serve with chocolate sauce or raspberry coulis.
Chocolate Crepes:
Reduce flour to 1/2 cup. Add 2 tbsp cocoa powder. Replace vanilla with 1 tsp Grand Marnier and continue with recipe. Fill crepes with sliced bananas, whipped cream and toasted nuts.
Savoury Crepes:
Omit butter, sugar and vanilla. Add 2 tbsp grated Parmesan, 1 tbsp olive oil and 2 tsp finely chopped fresh basil. Season with pepper. Continue with recipe.
Smoked Salmon Crepe Bites:
Spread a Savoury Crepe with 2 tbsp softened cream cheese. Lay a single layer of smoked salmon across the bottom two-thirds of crepe. Season with pepper. Lay 6 chives across the salmon Starting at bottom edge, roll up into a tight log. Refrigerate until firm, about 1 hour. Trim edges off crepe, then slice into 5 portions Serve cut-side down and top each piece with a dollop of sour cream and a sprinkle of chopped chives.