Crepes
During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.
Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.
Crepes
Set non-stick skillet to medium heat.
While heating, add to the pitcher of a blender:
2 eggs
1/2 cup cold water
2/3 cup milk
1/4 tsp salt
1 tsp vanilla
1 cup flour
2 Tbsp sugar
2 Tbsp butter, melted
Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.
Delicious additions....
Cheddar cheese, ham & poached egg
Sautéed zucchini with pepperoni & cheese
Chopped chocolate & salted caramel sauce
Berries & whipped cream
Bananas, whipped cream & caramel drizzle
Butter & syrup
Brenda's Tips:
Serving Size: 6-8, 9” crepes
Refrigerate crepe batter for up to 48 hours.
