#crepelove

[starwarsandwine]

You can eat these traditional crepes for breakfast or as a nice dessert. They are very thin and delicate, and can hold both sweet and savory fillings.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1/2 cup milk. 1/2 cup water. 2 tablespoons melted butter. 1/4 teaspoon salt. 1 teaspoon sugar. Additional melted butter for cooking.

Instructions: In a blender, combine flour, eggs, milk, water, melted butter, salt, and sugar. Blend until the batter is smooth and bubbles form on the surface, about 30 seconds. Heat a non-stick skillet or crepe pan over medium-high heat and brush it with melted butter. Pour 1/4 cup of the batter into the center of the skillet and quickly tilt the pan to spread the batter evenly. Cook for about 1-2 minutes, until the edges of the crepe start to lift and the bottom is golden brown. Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side. Remove the crepe from the skillet and repeat with the remaining batter, adding more melted butter as needed. Serve the crepes warm with your favorite fillings or toppings.

Prep Time: 10 minutes

Cook Time: 20 minutes

My Big Handyman

[fonderia]

Indulge in the delightful combination of soft crepes filled with sweet, juicy strawberries and a creamy whipped topping. These strawberry puffs crepes make for a perfect dessert or special breakfast treat.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 cup milk. 2 tablespoons melted butter. 1 teaspoon vanilla extract. 1 cup fresh strawberries, sliced. 1/2 cup whipped cream. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the flour, sugar, and salt. In a separate bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until you have a smooth crepe batter. Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray. Pour a ladleful of the crepe batter into the skillet, swirling it around to create a thin, even layer. Cook for about 2 minutes or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 1-2 minutes on the other side. Repeat this process with the remaining batter, stacking the cooked crepes on a plate with parchment paper in between to prevent sticking. Once all crepes are cooked and slightly cooled, spread a layer of whipped cream on each crepe, and then add a generous amount of sliced strawberries. Roll up the crepes and place them seam-side down on a serving plate. Dust the strawberry puffs crepes with powdered sugar and serve immediately. Enjoy your delicious strawberry puffs crepe!

Prep Time: 15 minutes

Cook Time: 20 minutes

agility brandys

[plymouthart]

Citron Mille Crepes are light French crepes with a lemon twist that tastes great. Lemon curd and whipped cream are spread between layers of thin crepes to make a delicious dessert that's great for any event.

Ingredients: 1 cup all-purpose flour. 2 eggs. 2 cups milk. 1/4 cup granulated sugar. 1/4 teaspoon salt. 2 tablespoons unsalted butter, melted. 1 lemon, zest and juice. 1/2 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1/4 cup lemon curd. Powdered sugar for dusting.

Instructions: In a blender, combine the flour, eggs, milk, granulated sugar, salt, melted butter, lemon zest, and lemon juice. Blend until smooth. Let the crepe batter rest for 30 minutes. Heat a non-stick skillet over medium heat. Brush the skillet with a little melted butter. Pour 1/4 cup of crepe batter into the skillet, swirling it to coat the bottom evenly. Cook for about 2 minutes until the edges start to lift and the crepe is lightly golden. Flip the crepe and cook for an additional 1-2 minutes. Repeat with the remaining batter, stacking the cooked crepes on a plate. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble, place a crepe on a serving plate. Spread a thin layer of lemon curd on top. Add another crepe and continue alternating layers of crepes and lemon curd until you've used all the crepes. Top the stack with the whipped cream and dust with powdered sugar. You can also garnish with lemon zest if desired. Chill the Citron Mille Crepes in the refrigerator for at least 2 hours before serving to allow the flavors to meld together. Slice and serve. Enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

Antique Motorcycle Works

[crepelovecatering]

Washingtonian - Top Doctors Reception 2014 at Arena Stage in DC.

[crepeamour]

At FSI in Arlington today. Special on board - Georgetown's popular crepe Mac N Cheese - elbow macaroni, creamy home-made bechamel sauce, shredded sharp cheddar, mushrooms sautéed in white wine, garlic, herbs - garnished with fresh cilantro and wrapped in a warm organic buckwheat crepe #foodcoma #crepelove (at National Foreign Affairs Training Center)