Morning Crêpes

I have always loved to cook & since I am originally from Louisiana, cooking is in my blood. I first tried crêpes when I was starting college in California & I’ve been obsessed ever since. I love to make these topped with sugar and honey, for a simple crêpe.

DSC_0700What you will need:

2 large eggs

1 cup milk ( I use almond milk)

1 cup flour

3 tablespoons of melted butter

1 teaspoon vanilla

1/4 teaspoon salt

Extra butter for cooking

Directions:

Combine all ingredients in a blender until the batter is smooth. This batter works best when refrigerated for at least 30 minutes, so it will not tear when flipping. To cook the crêpes, you will need a large non-stick skillet. The skillet should be on medium heat, so the butter does not burn. Use a slice of butter in the skillet and when melted, pour a 1/3 cup of the batter in the skillet. I will usually use a spatula to spread the batter evenly, so that it doesn’t turn out too thick. The crepe should cook for about 30 seconds on each side before it is ready. Continue with the rest of the batter. This should make about 10 crepes.  Add your choice of toppings and serve. (Also SOOO good with Nutella and strawberries)

Hope you enjoy this recipe! It is one of my favorites!

Xx,

Kennedy

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