CREPE

"OH CREPE, ALL YOU NEED IS LOVE AND CREPE"

Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéedcrêpes Suzette or elaborate savoury galettes. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, Lebanon, and the Southern Cone of South America.

MENU

Prep: 5 min

Inactive: 1 hr

Cook: 20 min

How To Make Crepe

1. In a blender, combine the milk, eggs, butter, sugar, vanilla, salt and flour. Mix until batter is smooth (about 15-20 seconds).
2. Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle.
3. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve. Here’s a video if you want to see how to flip (skip to the middle).