For as long as I can remember I have wanted to know how to make crepes. My kids as well have asked for me to make them for breakfast. I really don't know why it took me this long to try. I'm thinking it could have something to do with the fact that I knew once we made them we would want them every chance we could get.
Crepes are something you only order in restaurants right? That is what I used to think but the answer to that is no, not at all. Crepes turned out to be very easy to make. I really don't know how healthy or unhealthy they are, I just know that I have a very hard time just stopping at one.
With my kids getting older it is getting harder to impress them on a Holiday and I though that this would be a great opportunity to start a tradition of having crepes. It has been very successful and trying to stick to having them on a Holiday morning for breakfast has helped me not gain 10 pounds eating them.
So back to how to make them. My family gave me a cordless crepe maker for Christmas which makes it even easier and I love how quick you can make them. If you don't own a maker you can make them in a smaller frying pan. I haven't done it this way but you would definitely have to use a non stick pan. Butter the pan real well and have a spatula to help turn the crepe. They cook very quickly.
The recipe I used was in the instruction book that came with the maker. The only thing I did change was I added a tsp of vanilla.
BASIC CREPE BATTER
4 Large eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/4th teaspoon salt
Whisk together the eggs and milk. In a seperate bowl combine the flour and salt. Make a well in the center of the flour and pour in 1/2 of the egg mixture and whisk til smooth and repeat with the other 1/2 of the egg mixture.
The instructions said to strain the batter to remove the lumps. While I can see the purpose in doing this I haven't done this yet and they have been fine.
The filling we love the most is a cream cheese filling. .
CREAM CHEESE FILLING
1 (8 oz) package of cream cheese room temp.
1/2 pint heavy cream
1/2 cup sugar
Beat cream cheese until smooth and then add 1/2 pint of the heavy cream and 1/2 cup sugar. Continue beating until creamy and smooth.
Ok, so the crepe is probably not that bad for you but the cream is another story... but oh so yummy. I found myself just eating the filling while the crepes cooked. See why we can only make these on Holidays. I want to try making cream puffs and fill them with this cream cheese mixture. It would pipe perfectly into a cream puff.
My next challenge is to now find a savory crepe recipe. We were recently in Logan and passed a restaurant that only served crepes. We didn't get a chance to eat there but it started me thinking about all the possiblities. If any of you have a suggestion for me let me know. Have fun trying this recipe and yes they do taste as good as they look.