Sep 6, 2012


Courtesy of Susan's Kitchen.


4 eggs

1/2 c butter, melted

1/3 c sugar

1 c flour

1 c milk

1/4 c water

1 tsp. vanilla

dash of salt

In a blender place all ingredients, except flour. Blend. Sprinkle in flour, blend until incorporated. Refrigerate for at least one hour. Remove from refrigerator and blend for about a minute. Heat 8-inch non-stick skillet. Butter pan (about a 1/2 tsp).

Pour 1/4 cup of batter into skillet. I pour straight from my blender container. Just make sure there is enough batter to cover the bottom of the pan with a THIN, THIN, THIN layer of batter.

SWIRL pan around until bottom of pan is covered with batter.

COOK for about 30 seconds, or until edges easily lift up with spatula.

FLIP, COOK for 5-10 seconds. Crepe should slide right out of pan.

Use wax paper between crepes. My crepes never actually make it to the plate.

Makes 18-20 crepes.

Cream Filling:
1 c sour cream

1 8oz pkg. cream cheese SOFTENED

1 c powdered sugar

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