Crepes

Crepes are one of Hannah's favorite foods. She loves them for breakfast, snack and desert. It must be the French in her. Her she is making them with the handy-dandy crepe maker I bought when I was in college. Yes, it is almost an antique!

Here is breakfast. Crepes stuffed with homemade applesauce and sprinkled with powder sugar and cinnamon. Boy were they yummy!

Crepe Recipe

• cup flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tsp salt
• 2 Tbsp butter, melted
• 1/2 tsp vanilla

Place ingredients in blender container in the order given. Blend 30 seconds, stop and scrape down sides. Blend 30-60 seconds until smooth. (You can do this in a bowl with a wire whisk, fist combing flour and eggs, then gradually add liquid. Beat until smooth. Add remaining ingredients.)

Batter can be used immediately. However, an hour or two standing will make the crepes slightly more tender. Batter can be stored in the refrigerator for up to three days.

If you don't have a fancy crepe maker, you can cook these in an 8" non stick skillet. You only need to cook them on one side and they do cook quickly.

Crepes can then be eaten with just a dusting of cinnamon sugar or filled with fruit, cream cheese and fruit, applesauce, taco meat, shredded chicken, veggies, pie fillings, or pudding. Really the sky is the limit. We find crepes are a great way to turn left overs into a great new meal.

Leave me a comment letting me know how you decide to use your crepes