Sunday, June 12, 2011

Recipe for Crepes

Family and relatives eating crepes.

One of our traditional dishes for breakfast is Crepes.   We serve it with Nutella and sliced fresh fruits in the summer.  When the weather is cold, we use warm apple sauce or plum sauce.   I particularly like crepes because I am not the crepe maker in the family.  :) 

1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups milk
2 tablespoons margarine or butter, melted
½ teaspoon vanilla
2 eggs

Mix and sift flour, sugar, baking powder and salt in medium bowl.  Stir in remaining ingredients.  Beat with hand beater or whisk until smooth.  Lightly butter your skillet (unless you are using a non-stick skillet where “buttering” is optional); heat over medium heat.   For each crepe, pour scant ¼ cup of the batter into skillet.  Immediately rotate skillet to spread the batter to a desired size. 
Cook until the edges start to separate from the skillet.  Run a wide spatula round edge to loosen; turn and cook other side until light brown (the second side is usually lighter in color than the first side).  Stack crepes; keep covered.

If desired, spread Nutella then add sliced-strawberries, diced mangoes, or jam of your choice over each warm crepe; roll up.  Top with whipped cream, syrup, or powdered sugar.  
Makes 12 crepes; 105 calories per crepe.  (One recipe is barely enough for our family)
*Adapted from "Betty Crocker's Cookbook - 40th Anniversary Edition".
After the crepes.

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