a very easy crepe recipe to do from scratch! it tastes like dessert – but they can be served at breakfast!
1 1/4 cups milk
3 tablespoons oil
1/2 teaspoon vanilla
1 very ripe banana, diced
3 tablespoons sugar
1 cup all-purpose flour
1/4 teaspoon salt
1. Place ingredients in blender container in the order listed. Cover and blend on high speed for 20 to 40 seconds. Scrape sides of container. Blend a few more seconds.
2. Spray pan or add butter to the pan. Make sure the pan’s hot enough before you pour in 2-3 tablespoons of batter. (2-3 tablespoons of batter is enough for a 6 to 7 inch crepe pan, if you are using a larger pan, use more batter).
3. Pour in the batter and quickly tilt the pan so the batter covers the bottom entirely. The crepe is ready to turn over when it begins to set and crisp around the edges (estimated 1 minute). Flip it over and cook the other side.
4. Stack cooked crepes on a plate. They will be easier to separate if they’re not placed squarely on top of each other. It’s not necessary to put foil or waxed paper between each crepe.
*** Here are some different ways to fold the crêpes… (Always put the better-looking side of the crêpe on the outside.) ***
1) Rolled – Put filling on one end of the crêpe and roll it up, sort of like a cigar. (You may eat them this way by hand – usually good with a thin filling.)
2) Folded in Half – Put filling on one side and fold over in half (usually eaten with a fork)
3) Folded in Threes – Put filling in middle of crêpe, fold the left third side over and then the right side over. (Usually eaten with a fork.)
4) Folded in Fours – Just like folding in threes, but then also fold over the bottom and top (can be eaten by hand.)
5) Folded as a Triangle – Put filling on half of crêpe and fold the crêpe over in half, then fold in half again.
6) Layered – Put filling on whole crêpe, put another crêpe on top – you can keep layering as long as you want! This would usually be done with thinner fillings.
7) Folded like a Burrito – Put filling in middle, fold over two opposite ends about 1 inch, and roll over the crêpe starting at the side, till it’s completly rolled up.
** Fillings for these Dessert Crêpes (some of these could be good for breakfast too!) **
Apple Cinnamon and Walnut Crêpes – Sautee chopped apples and walnuts in a little butter and sprinkle with cinnamon and sugar. Scoop mixture onto crêpe and fold.
Lemon and Powered Sugar Crêpes – Sprinkle confectioners sugar on crêpe and squeeze a little fresh lemon juice on top. Fold and eat!
Your Favorite Jam Crêpes – Simply smear the crêpe with jelly, fold over or roll and top with a sprinkle of powdered sugar.
Banana and Nutella Crêpes – Spread nutella on crepe, and top with thinly sliced bananas. Fold crêpe and enjoy!
Sugared Crêpes – Sprinkle crêpe with sugar and fold or roll up. These work well if you want to eat them by hand.
Ice Cream Crêpe – Put vanilla ice cream on crêpe, some hot chocolate syrup and whipped cream and fold it up.
Hot Fudge and Strawberry Crêpes – Clean and slice strawberries and place on crêpe, cover with hot fudge and a dollop of whip cream. Fold and enjoy!
You can see that your imagination is the only limit when it comes to making crêpes!