Dessert the other night was a spur of the moment decision and a good one at that. Crepes. Not something I've made in years and years, maybe 10-12 years ago was the last time? I don't know what lit the fire under my behind or what I was waiting for but I've got to make up for lost time. I had recently seen an episode of Mexican Made Easy, Marcella made savory cheese crepes with a poblano cream sauce (these sound great don't they? Note to self to try them soon) but I used her recipe for the crepes mainly because she mentioned the added yolk made for a sturdier crepe that was easier to deal with, I don't know if that was the key but these were super simple. Mix all ingredients in the blender, let sit and throw it in the pan, I had no trouble flipping them just loosened it with a spatula and flipped it by hand. I chose to fill some with fresh berries, Nutella and whipped cream, others with just banana slices and Nutella, both were mind blowing but the possibilities are endless.
Crepes
Yield: about 8 crepes
Printable Recipe
Ingredients:
Directions:
Place all ingredients into blender and blend until smooth. Let rest at room temperature for at least 30 minutes to let bubbles settle. When you're ready to make the crepes, heat a 10 inch skillet over medium high heat, spray with cooking spray and add 1/4 cup of your batter to the pan. Immediately swirl the pan to evenly distribute batter to cover bottom of the pan. Cook for 30 - 40 seconds until set and bottom is starting to brown. Loosen the edges with spatula and flip, cooking for another 30 seconds. Repeat until no batter remains. I kept the completed crepes warm on a plate in a 200 degree oven. Fill as desired.
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