Why is this the first tidbit I wanted to share with you? Well, not only can you use crepes at breakfast, lunch, and dinner, but it was the very first dish I ever made on my own.
The Recipe:
- Take 5 eggs and beat till fluffy/frothy
- Add 1/2 teaspoon of salt
- Then alternately add flour and milk,3 cups each, in 3 additions
- Then add 1/2 teaspoon of vanilla unless using for a savory crepe
- Mix until incorporated
When bubbles rise to surface the crepe is ready to turn over. Continue to cook until the bottom is golden.
Slide the crepe onto a dinner size plate. Garnish your crepe with your favorite condiment (syrup, sugar and cinnamon, jam, whipped cream, or whatever you prefer). For a savory dish you could fill your crepe with seafood, asparagrus, and even groud beef.
Roll the crepe with your fork, into a cylinder shape.
I hope you enjoy this dish as it has been a staple food for our household for generations.
Thank You For Visiting,
Ingrid Turner
3 comments:
I am Kimberly and this is my mother. I can tell you that she is the most wonderful cook, as well as mother! This crepe recipe is a real winner, as we have this regularly, and I have always loved it.
My favourite way to eat them is with good 'ol Canadian Maple Syrup! My husband, Kenney, also loves it with Cinnamon & Sugar.
A real treat. In fact, it is Sunday morning and I am going to make some for us right now!
Please Enjoy and visit this blog again, as I am sure my mother with bless you with some great, family recipes that I know you will make over and over again, and fall in love with.
Kimberly Edwards
FinancialBreakthrough102.com
Hello,
This is Kimberly again.
I made a slightly healthier version of our crepe recipe today. I substituted 1/2 of the flour required with wheat flour.
Please use an extra 3/4 - 1 cup of milk if using this recipe.
The family loved it, and wouldn't have noticed a difference in taste. They were more filling, as well as more healthy.
Kimberly Edwards
KimberlyEdwardsToday.com
nice recipe i will cook it for my wife
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