My mom used to make crepes almost every Saturday mornings. I didn’t fully appreciate what a treat they were. Thanks, Mom!
When I was home, I decided to take a stab at it. It took me a few tries, but I got it eventually! First attempt:
I used the Betty Crocker recipe for the batter. Check out all those dough and batter stains. That’s how you know that a cookbook is well loved.
By the third crepe (or so), they weren’t looking too awful.
From Betty Crocker Cookbook
- 1 1/2 cups flour
- 1 Tbs. sugar
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 cups milk
- 2 eggs
- 1/2 tsp. vanilla
- 2 Tbs. butter, melted
- Mix all dry ingredients. Add wet ingredients.
- Use a whisk to make the batter smooth.
- Pour 1/4 cup batter into hot, greased pan.
- Swirl the pan immediately to spread out the batter.
- When the batter is almost cooked through, use a large spatula to flip.
For a great video how to, check out this clip.
Now, once your crepes are done, keep them toasty in a warm oven, and make your filling. Simply chop strawberries and bananas and warm them in a skillet.
Fill each crepe with the warm strawberry/banana goodness and whipped cream. Roll them up! Top with more creme and fruit, if you so desire.
I wanna know: Did you have a favorite breakfast when you were a kid? Is it still a favorite?