I don't remember how we decided to make crepes. Mark had never had crepes before. And once we tried this recipe with macerated berries, boy we were glad we decided to try egg-free crepes! We have now made fruit crepes several times, and the kids have made them without me as well. I'm planning for us to make a savory version with chicken for dinner in the next couple weeks. For that, we're going to leave out the vanilla from the batter.
My mom is the one who taught me how to make crepes, and I will forever associate her with all crepe recipes. Once I'd had some practice, I taught my friend Jonathan, and he and I had a great time whipping up crepes together for a party he was going to. (Keep in mind that we are college students, so this was super unique that a guy was bringing homemade crepes with homemade whipped creme to a party!) All it takes for your crepes to turn out nice and round and even is practice. So practice away!
This recipe below, which I found online and adapted (un-vegan-ized, for one thing!) is foolproof. It is a one-bowl recipe, and the filling that I included below just takes a single pot, so this is super easy clean-up. We cook the berries, but you can easily use raw berries and whipped cream. I've also made this recipes with an apple filling that's similar to apple pie. You can really go to town with any sort of toppings that you like. Bon appetit!
Combine the following ingredients:
1/2 Cup Milk (or soy milk to make vegan)
2/3 Cup Water
1/4 Cup melted butter (or margarine to make vegan)
1 Cup Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Vanilla Extract
Whisk, whisk, whisk until smooth. Refrigerate for 30 minutes. This is a crucial step. There's something about letting crepe batter sit for half an hour that the batter thickens, and it becomes the perfect consistency, so don't skip this. While the batter is refrigerating, prepare your fillings. Here's a suggestion:
Melt a pat of butter in a small pot with high sides. Pour in strawberries, blueberries, and raspberries. Sprinkle 1 to 2 tbsp of sugar. Let cook down until you are happy with it - the amount that you cook it down is really personally preference. You can also add a squeeze of lemon.
Serve with whipped cream.
My mom is the one who taught me how to make crepes, and I will forever associate her with all crepe recipes. Once I'd had some practice, I taught my friend Jonathan, and he and I had a great time whipping up crepes together for a party he was going to. (Keep in mind that we are college students, so this was super unique that a guy was bringing homemade crepes with homemade whipped creme to a party!) All it takes for your crepes to turn out nice and round and even is practice. So practice away!
This recipe below, which I found online and adapted (un-vegan-ized, for one thing!) is foolproof. It is a one-bowl recipe, and the filling that I included below just takes a single pot, so this is super easy clean-up. We cook the berries, but you can easily use raw berries and whipped cream. I've also made this recipes with an apple filling that's similar to apple pie. You can really go to town with any sort of toppings that you like. Bon appetit!
Combine the following ingredients:
1/2 Cup Milk (or soy milk to make vegan)
2/3 Cup Water
1/4 Cup melted butter (or margarine to make vegan)
1 Cup Flour
1/4 tsp Salt
1 Tbs Sugar
2 tsp Vanilla Extract
Whisk, whisk, whisk until smooth. Refrigerate for 30 minutes. This is a crucial step. There's something about letting crepe batter sit for half an hour that the batter thickens, and it becomes the perfect consistency, so don't skip this. While the batter is refrigerating, prepare your fillings. Here's a suggestion:
Melt a pat of butter in a small pot with high sides. Pour in strawberries, blueberries, and raspberries. Sprinkle 1 to 2 tbsp of sugar. Let cook down until you are happy with it - the amount that you cook it down is really personally preference. You can also add a squeeze of lemon.
Serve with whipped cream.