Holy Crepes!

Hi, friends!

A few weeks ago I saw a photo of a crepe with strawberries and chocolate and I’ve been wanting crepes ever since. I haven’t been craving it enough to go out and buy one, but the other day I realized that I have all the ingredients to make my own crepes at home.

I never knew how easy it was to make crepes at home until my old roommate shared this recipe with me. The beautiful thing about crepes is that you can fill them with whatever you want, savory or sweet. Personally, I’d choose a sweet crepe over a savory one any day, and that’s what I made! I haven’t made this recipe in a while so I wasn’t sure about how it would turn out, but it came out great and definitely satisfied my cravings.

Instead of keeping this recipe all to myself, I wanted to go ahead and share it with all of you!


Crepes!

Ingredients:
Serves about 8 to 10 small/medium crepes
-1/2 cup all-purpose flour
-1/2 cup milk
-1 egg
-2 tbsp. sugar
-1 tbsp. melted butter

Instructions:
1. Sift flour into a mixing bowl, then add the egg, sugar, and half of the milk. Whisk until the batter becomes smooth.
2. Add and whisk in the remaining milk.
If time permits, let the batter rest for 30 minutes. This creates a smoother batter that results in a stronger crepe.
3. Whisk in the melted butter.
4. Heat your pan over medium heat. (Grease your pan if necessary.)
5. When the pan is ready, take a small ladle and pour about two to three tablespoons of the batter onto the pan. Turn the pan in a circular motion to spread the batter evenly.
6. When the edges of your crepe begin to brown, flip it or turn it over with a spatula. Cook the second side for 15 to 20 seconds.
Adjust your heat accordingly if you notice the crepes to be too light or too dark. If the crepe is too thick, you can thin your batter with more milk.
7.  Put your finished crepes off to the side to cool.


Like I mentioned earlier, you can use pretty much whatever you want to fill your crepes. This time around, I wanted to do two different fillings.

Fillings!

Pan-fried Bananas
Ingredients:
Fills about 4-5 crepes
-1 banana, sliced
-2 tbsp. syrup or honey

Instructions:
1. Heat your pan over medium-high heat.
2. When the pan is ready, add your sliced banana and syrup.
3. Fry until syrup turns into a glaze and coats the banana slices.
4. Set aside to cool.

Cheesecake
Ingredients:
Fills about 4 to 5 crepes
-1/4 of a cream cheese package, softened
-1/2 cup powdered sugar
-1 tbsp. vanilla extract

Instructions:
1. Add cream cheese, powdered sugar, and vanilla extract to a mixing bowl.
2.  Whisk until well combined.
Add more sugar and/or vanilla extract to taste.


Once fillings are made, your crepes should be cool enough to handle. I’ve seen people fold crepes all sorts of different ways, but this time around, I decided to add the fillings and roll them up.

To use each filling, I put the crepe on a flat surface, took some chocolate spread and spread it on the crepe, leaving about 1/2 inch border all around (I didn’t want it to spill out), took the filling and put a thin layer over the chocolate spread (not too thick, you don’t want your crepes to be tough to roll), then rolled up the crepe.

Once all the crepes were filled and rolled, I topped them off with a little more chocolate spread… Because, why not?


This is seriously one of the simplest things I’ve ever made. So simple that you should definitely give it a try! If you do try out this recipe, I hope you enjoy it as much as I do!
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