Crepes

CrepesPancakes are fine and good and an American staple… but why just make pancakes on the weekends when you can really get fancy? Let’s get fancy… with CREPES! Which sound fancy… but are actually really easy and have fewer ingredients than pancakes. I think the name might throw people off, and when you go to a crepe stand, the people are professionals and make these crazy paper thin pancake things and it makes you think, “oh I could never..” but yes… you can. I will show you how!

You can fill crepes with literally anything! Savory or sweet, it doesn’t matter which direction you go because it will all be delicious. I topped mine with butterscotch sauce; you can find the recipe here.

START!

Get a medium to large pan or heat up a skillet

INGREDIENTS

–          1 cup of flour

–          2 eggs

–          ½ cup of whole milk

–          ½ cup of water

–          2 tablespoons of butter (melted)

–          1 teaspoon of vanilla

Start by combining the flour and eggs. Then slowly add the milk and water, once it is all combined, add the butter and vanilla.

Seriously… that’s it.

Heat the skillet or the pan over medium heat and grease it lightly. I used a ¼ cup measuring cup to spoon the batter onto the pan. Make sure the batter is spread in a thin layer (I used the back of the measuring cup to spread it out a bit). Let each side get golden and take it off the heat.

Once done, fill each with your desired filling (nutella is always yummy). Or do as I did, fold each into triangles or half moons and drizzle with butterscotch sauce.

Get fancy and top with some whipped cream and powdered sugar.

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SO ∙ FANCY ∙ SO ∙ EASY

END!

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