Crepes (Better Homes and Gardens)
To make crepes ahead, layer cooled crepes with sheets of waxed paper in an airtight container, store them in the refrigerator for up to 2 days or freeze them for up to 4 months. If frozen , thaw the crepes 1 hour at room temperature before using.
2 eggs
1 1/2 cups milk
1 cup all purpose-flour
1 Tablespoon cooking oil
1/4 teaspoon salt
Combine eggs, milk, flour, and oil and salt; beat until well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker). Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.
*I used about 1/4 cup batter per crepe, cooked both sides, and made about 12.
Vanilla Dessert Crepes (Crepe Cookery)
3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla extract
2 Tablespoons melted butter
In a medium mixing bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate about 1 hour (I usually skip this step, they turn out great). Stir batter before cooking. Makes about 32 crepes.
Filling & Topping
Bananas
Strawberries
Yogurt, strawberry or banana
Cinnamon sugar (optional topping)
Fill crepes with fruit, fold, top with yogurt, and sprinkle with cinnamon sugar if desired.
