Sweet Crêpes are a big pancake… but not. Breakfast or dessert crêpes, which is what I made here, are a little sweeter and thinner than pancakes and roll up beautifully with your favorite filling and topping.
- 1 1/2 Cups flour
- 1 Tablespoon sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 Cups milk
- 2 eggs
- 1/2 tsp. vanilla
- 2 Tablespoons melted coconut oil
- Make the batter in your blender or whisk the ingredients in a mixing bowl.
- Let the batter sit if you prefer, an hour or up to overnight in the fridge. Otherwise use immediately.
- Pour 1/4 Cup of the batter into the center of a heated non stick 8 inch frying pan with just a teeny bit of coconut oil or butter melted in the pan.
- Immediately pick up the pan and swirl the batter so it cover the bottom of the pan evenly and return to burner.
- Let cook briefly until the edges firm and lighten.
- Flip the crepe over with a spatula.
- Cook very quickly until just done. Repeat until batter is gone.
- Stuff and roll with the filling of your choice and top with confectioners sugar, whipped cream and cinnamon.
Amount Per Serving Calories 114Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 34mgSodium 151mgCarbohydrates 15gFiber 0gSugar 1gProtein 4g
Every Saturday morning when my brother and I were kids, my mom went off to work and dad handled breakfast. My favorite “dad” breakfast wasn’t made by him. His friend, Steve, across the street, sometimes came over and made us crêpes. To this day I enjoy the memory of Steve and dad in the kitchen; working stove magic and producing these amazing treats. Steve taught us to spread them with butter and sprinkle sugar on them, roll them up and eat them. Still my favorite way to eat crêpes or even regular pancakes. The power of childhood experiences!
Actually, crêpes can be eaten in all kind of ways; for breakfast, lunch, dinner or snacks. Make a bunch and freeze them in layers. Thaw them and a quick, easy meal any time of day is ready to go. This recipe is for sweet crepes so best to keep this one for breakfast or a yummy dessert.
Have you ever made omelets? If so you already know all you need to know about making crêpes. The cooking process is similar. Actually I use the same fry pan for both! An 8 inch non stick pan with my old favorite flipping spatula.
After you make the batter, turn up the heat to medium on your stove. Melt a tiny bit of coconut oil in the pan and pour in about 1/4 of a cup of batter, (yes, measure the batter) into the center of the pan. Now pick up the pan and swirl the batter gently until it spreads to the circumference of the pan bottom, as above. Cook until the edges of the crepe look like the picture above. Firm and a little lighter than the middle. Slide your spatula under the crepe and flip it over quickly. Very briefly cook it and then remove the crepe, it should slide out of the pan or easily remove with a spatula.
One more thing. About bubbles in the batter. Some chefs recommend making the batter the night before and letting it sit over night or at least an hour before cooking to remove the air from the batter and avoid air pockets forming in the crêpes. I made this batch in my blender, and immediately poured them into the pan and they cooked with only a tiny pock mock here and there. It doesn’t bother me and certainly didn’t affect the texture or flavor. But if you want to…, go ahead and let your batter sit a while and see how you prefer it.
At this point; you can serve them with a side bar of delicious choices like jams, fresh, canned or frozen fruit, chocolate Ganache, and whipping cream. Or just spread butter on them, sprinkle them with sugar and roll them up for a light dusting of powdered sugar and cinnamon sprinkled whipping cream. YUM!
Recipe Source: Girl inspired.com