Crepes

Remember all those strawberries I talked about in my last post? We're still trying to make our way through them. Tyler's mom suggested having crepes for breakfast so we could stuff them with strawberries and I thought it was a great idea. I've never made crepes before but I was up for the challenge. I went through my recipes and found a recipe for "foolproof crepes" that I bookmarked a long time ago. Tyler's brother helpfully pointed out that since the crepes were "foolproof" if I screwed them up I must be pretty dumb.

The recipe called for blending the ingredients together, which is pretty standard for making crepes. Alas I could not find a blender in the kitchen so I just used a whisk. The batter could have been smoother so I think I would use a blender if you have one, but whisking worked in a pinch.

Making crepes is all in the technique. Luckily the kitchen has one of those green pans you may have seen on television.
                                            
It worked perfectly! You don't need any oil or butter, which makes it easier and healthier to make the crepes. I would highly recommend using this for crepes. I poured in 1/4 cup batter into the pan and then swirled it around in the pan until it gets around all the edges nice and flat. I actually scraped up some of the thicker areas to make it more uniform. Let it cook, flip it, let that side cook and you're ready!

We filled ours with nutella, strawberries, bananas, and some jam. It would also be awesome with peanut butter, other fruit, or whipped cream. Whatever makes you happy. They turned out delicious! I don't even like crepes all that much normally. They weren't too difficult either, about the same as making pancakes but it takes longer because you can only make one at a time. The good news is you can store leftovers in the fridge or freezer and thaw as many as you need. Give them a try some time!

"Foolproof" Crepes
adapted from kitchensimplicity

½ cup water
½ cup milk
1 cup flour
2 eggs
¼ teaspoon salt
2 Tblsp sugar
1 tsp vanilla
2 tablespoons oil (olive oil or canola)
 
Place all ingredients into a blender. Blend until smooth. Heat a non-stick skillet over medium heat. Ladle ¼ cup batter into the pan while you tilt it in a circular motion to spread evenly. Cook until the edges start to curl up, flip and cook until both sides light golden brown. Set prepared crepe on a plate and continue with remaining batter, stacking crepes on top of each other (you can keep them warm by placing the plate in an slightly warm oven). Top with desired toppings and roll up to serve.