Much easier than you might imagine. And a wonderful way to express your inner French Chef.
This recipe requires relatively little active time, but you’ll need an efficient blender, some silicone edged tongs, and good non-stick omelette pan or skillet. Expect the first crepe to be a bit wonky in appearance. But don’t worry, it will taste great. Serve filled with fruit for dessert or ricotta for breakfast blintzes. Store cooled crepes in fridge for 2-3 days or wrap in parchment and seal in plastic bags in freezer for longer storage.
4 medium eggs
1 cup whole milk (or soy milk)
1 tbsp melted, cooled butter
1/4 tsp salt
1 cup flour
1 tbsp sugar
1/2 tsp vanilla extract
1/4 tsp ground cardamom (optional)
1. Place all ingredients in blender and process until smooth. Refrigerate one hour.
2. Pour by scant quarter cups into heated non-stick pan. Tilt to spread evenly around the pan.
3. Cook for about 20 seconds or until bottom starts to show brown and golden spots.
4. Using silicone tongs, flip and cook an additional 15 to 20 seconds.
5. Slide onto a plate and repeat until all batter is used.
Yield: 12 crepes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Inactive Time: 1 hour
Serving size: 1/12 of a recipe (1.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Type: Breakfast, Brunch, Dessert