I used to think that crepes were one of those delicacies you could only get at fancy French restaurants and if you wanted to make them at home you'd have to have some special equipment for it. Not true! Once I tried them I realized how seriously easy they are and these now make a regular appearance in our home. My kids ask me all the time to make these -- breakfast, lunch and dinner! :)
First, gather up your ingredients -- sugar, flour, canola oil, milk, eggs, and filling. Just blend the crepe ingredients in your blender and you are good to go.
Recipe by Our Best Bites
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk
Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.
Heat a non-stick skillet to medium-high heat. Hold pan with one hand
while you pour the batter with the other hand. Twirl the pan in a
circular motion pouring just enough batter to coat the bottom of the
pan. Place on cooking surface and cook until edges are set and you can
easily run a rubber spatula around the edge of the pan, 30 seconds.
Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan
and either keep warm in the oven or cool to room temperature.
Fill with your choice of savory (meat, cheese, vegetable) or sweet
(pudding, mousse, pastry cream, fruit) filling. Top sweet crepes with
with a dusting of powdered sugar or whipped cream.
Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.
Makes 12-14 8″ crepes