INGREDIENTS
- 2 eggs or 1 carton Egg Beaters
- 1 CU 2% milk
- 1/4 CU Plain Yogurt
- 2 TBL melted butter
- 1 TBL canola oil
- 1/2 CU All purpose flour (sifted*)
- 1 TBL Whole wheat flour or Mesquite Meal
- 1/2 tsp Vanilla Extract
- 2 TBL sugar
- Pinch of salt
Get optional ingredients ready as well – read below
STEP BY STEP
- Mix all ingredients
- Let batter set for 30 minutes – better 2 hours
Preheat pan to about 350º
- Drop 1/2 cup mixture onto lightly oiled skillet
- Immediately tip and rotate pan to spread batter across bottom of pan
- Start timer – Cover and cook for exactly 90 seconds
- Uncover and flip crepe – cook uncovered for about 30 seconds more
- Slip onto cloth to cool for a few minutes
- Serve with squeezed lemons and powdered sugar
Special Steps – FOLDING
- Fold in half, then in half again the same direction creating a long skinny burrito kind of pastry.
- Fold in half, then again in the opposite direction creating a triangle with a rounded side
Special Steps – SERVING OPTIONS
- Serve sprinkled with powdered sugar
- Top with REAL Maple Syrup
- Fill with strawberry jam or preserves (or apricot, etc)
- Fill with meat for a lunch crepe
- Fill with lemon curd and blueberry dressing
- Fill with banana, strawberry and chocolate
- Fill with spinach, tomato, roasted garlic, goat cheese, onion
- Fill with tarragon, mushrooms and gruyere cheese
- Fill with Nutella and sprinkle with powdered sugar
- Fill with something sweet, then top with lemon zest
- Sprinkle with Turbinado Sugar, then put into over to caramelize a little bit
Special Steps – PREPARATION OPTIONS
- Substitute 1/4 CU skim and 1/4 CU yogurt for 1/2 CU 2% milk
- It’s not traditional, but if you add 1/4 tsp baking powder, you will get a fluffier crepe
- Eliminate the sugar for lunch crepes.
- If you don’t have a sifter (I don’t either) you can do what I do: use a wire strainer basket and a wooden spoon
