Growing up in a household with Canadian parents, crepes were pretty much a staple. My mom made them for us all the time. I remember coming in from playing out in the snow with my brothers and my mom would make us crepes and hot chocolate. Mmmm. My mom's recipe was flour, eggs, and milk. I tried to get the combo right, but my crepes never came out as good as hers. They were always too thick, not light and fluffy. That is until I found the recipe that works for me. I found it in one of the flyers the grocery gives out. Simple ingredients, great taste.
Crepes
adapted from Big Y
1 1/4 cups milk
1 cup all purpose flour
1 egg
1 tsp vegetable oil
1/4 tsp baking powder
2 tsps pure vanilla extract
In a blender or with hand mixer, combine all ingredients. Blend until smooth. Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown. Flip crepe with a spatula and cook the other side for about 30 seconds. Cool crepe on paper towels. Repeat with remaining batter. Makes about 12 crepes.
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