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Crepes


Crepes are a great breakfast treat for slumber parties!

Just add your favorite filling such as jelly, peanut butter, nutella and dust a sprinkle of powdered sugar or fill with fresh fruit and add a dab of cool whip on top. We also tried it rolled up with pancake syrup.

You can even make it the night before and refrigerate for a ready to make breakfast the next morning. This recipe serves 8 so double for a large group. We ate 2-3 each.




french crepe recipe

INGREDIENTS

  • 2 eggs

  • 1/2 cup milk
  • 1/2 cup water
  • 2 Tablespoons butter, melted
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 cup All Purpose Flour
  • 1/3 cup sugar
  • Materials

  • Large Bowl

  • Mixer
  • 1/4 cup measure
  • Butter flavored Pam or cooking spray
  • Non Stick 8 in diameter pan
  • Fillings such as jelly or jam, peanut butter, nutella, fresh or frozen fruit.
  • Toppings such as powdered sugar, whipped topping or pancake syrup
  • STEPS

    1. In a large bowl mix eggs, milk, water, melted butter and vanilla.
    2. In a smaller bowl add sifted flour, salt, and granulated sugar.
    3. Gradually add the flour mixture to the wet ingredients and mix well until smooth.
    4. Heat a 9 inch non stick pan on medium high heat. Spray with non stick spray.
    5. Pour 1/4 cup of batter tilting pan as you pour in a circular motion to spread evenly. See tip suggestion below.
    6. Cook for about 2 minutes until bottom is slightly browned and flip over and cook for about a minute.
    7. For best tasting crepes, serve immediately!!
    8. Add your favorite filling and dust some powdered sugar on top.
    TIPS AND SUGGESTIONS

  • One recommendation I read, was to let the batter set for 30 minutes before cooking. I believe it is to let all the flavors meld together. We didn't wait and they were still excellent.
  • This batter can be made the night before and refrigerated. It will keep for two days. If it separates, just gently whisk and use.
  • I added a couple tablespoons of milk to make it a slightly thinner consistency. It makes a thinner crepe. Some people add water instead.
  • I added a tiny dab of butter before making each one but you can just spray your pan every so often.
  • If you don't mind waiting, eating the crepes as they come out of the pan taste the best. The edges are slightly crispy which makes it have a nice texture. The first time I made a stack and held it in the microwave which kept it warm but the edges lost the crispiness and has a more "rubbery" texture. Girls LOVED it with the crispy edges and ate 3 each!
  • I lifted the pan from the heat and poured the batter in a ring and tilted it until it was "filled" in.
  • Cook the first side slightly longer than when you flip.
  • We used a small Spice Sifter Spoon and spoon to sprinkle the powdered sugar on top.




  • Thanks For Stopping By! Comments Are Welcome!



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