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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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One of the reasons why I love crepes is that they are very simple to make and they can really be used as a base in such a wide variety of foods. For this sweeter style crepe, I prefer ham, apple, and maple syrup topping; but this crepe can also be used for a delicious blintz. I set the heat to medium on my stove-top and cook in a calphalon non-stick pan. Also note, if the dough is too runny or too thick, you can add more flour and more milk respectively to make your prefered crepe. Enjoy! Ingredients:
1 cup flour |
3/8 cup beer (you can substitute milk for beer) |
1 1/8 cups milk (beer and milk combination should add to 1 1/2 cups) |
2 eggs |
1 1/2 teaspoons vegetable oil |
1 1/2 tablespoons sugar |
1 teaspoon vanilla |
1 pinch nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
Directions:
1. Mix together flour, beer and milk combination, eggs, and vegetable oil (if the flour is chunky, I usually mash the chunks with my spoon against the sides of my mixing bowl).
2. Mix in sugar, vanilla, nutmeg, and cinnamon. (none of these ingredients missing will result in a non-cookable crepe so these ingredients are optional).
3. Add salt last
4. Let the batter sit for 5 minutes (to allow the bubbles from the beer to aerate the batter).
5. Heat a 6 inch skillet (either non-stick or lightly greased) at about medium heat.
6. Add batter until it comes to about an inch from the sides. Remove the pan from heat and tilt the skillet to spread out the batter evenly.
7. Cook on one side until all of the batter is no longer liquid (the batter will change from white color to a golden yellow when done).
8. Flip the crepe over and cook until it takes on a golden brown color (it will not become golden everywhere on this side but you will know when it's cooked).
9. Remove the crepe from heat and fill with your favorite topping.
10. Enjoy! (This is my first posted recipe, so please comment!).
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