The Perfect Crepe
By June 1, 2012Published:
- Yield: 18-20
This recipe was originally created by my mom 20+ some years ago and has since become quite popular. Light, buttery and not too sweet, it is the most perfect crepe you will ever make.
- 4 eggs
- 1/2 cup butter melted
- 1/3 cup sugar
- 1 cup milk
- 1/4 cup water
- 1 tsp. vanilla
- 1 cup flour
- dash salt
- In a blender, place all ingredients, except flour. Blend together
- Sprinkle in flour, blend until incorporated.
- You may choose to refrigerate the batter for 1 hour or even over-night. But sometimes when I'm desperate, I just go straight to the skillet. Refrigerating the batter makes a difference though. It makes the crepes lighter and not so dense. I just stick my whole blender container in the fridge.
- After refrigerating the batter, blend again on HIGH for 1 minute. This adds air into the batter and again makes the crepe lighter and gives you that beautiful spider's web design on your crepes.
- Lightly butter an 8-inch non-stick skillet and place on medium heat (you may need to adjust heat according to how fast crepes are cooking, don't cook them on high, they will burn). Pour 1/4 cup of batter into the skillet and SWIRL pan around until bottom of pan is covered with a very THIN layer of batter.
- Cook for about 30 seconds or until edges can be lifted with a spatula
- Use fingers to FLIP crepe. Cook opposite side for 5-10 seconds. Crepe should slide right out of pan. Use wax paper between crepes.
- Cream Filling:
1 c sour cream,
1 8oz pkg. cream cheese, SOFTENED TO ROOM TEMPERATURE and
1 c powdered sugar
Use an electric beater to combine ingredients together.
WordPress Recipe Plugin by ReciPress