Basic Dessert Crepes
4 eggs (room temperature is best)
1 C. flour
1/2 C. milk
1/2 C. water
1/2 t. salt
2 T. melted butter
2 t. sugar
1 t. vanilla
Measure all ingredients except flour into mixing bowl. Beat with electric mixer on medium speed and gradually add the flour. Beat until smooth. If there are any small lumps, pour batter through a strainer into a 9 inch pie pan.
I am not a french chef, so I cheat and use a crepe maker to actually make them up. It takes all the hard work out of crepes, so follow the directions for your crepe maker amd have fun. This much batter will make about 12-14 crepes.
For a Chocolate Crepe add 2 T. chocolate sauce to this recipe.
The filling was 2 parts creme cheese to 1 part cottege cheese. Sweeten with powdered sugar to taste and put in a little vanilla too. I mixed mine in a food processor so it would be really smooth and I colored it pink.
The toppings were fresh cut strawberries on one crepe, roasted raspberry chipotle from costco on the other crepe and whipped cream in the middle of them finished off with a drizzle of chocolate. We enjoyed them and some of us enjoyed seconds because we have no will power. Oh well, we can walk another mile to compensate, right? You can top them with anything that sounds good. Fruit is always good - ice cream even.
You can make many variations of crepes including Entree crepes for chicken dishes, etc., Cornmeal crepes for mexican dishes, and even Whole Wheat crepes for a healthier dish. If anyone wants to know more about these variations, leave me a comment and your email address.
Enjoy them on Valentine's Day as a special dessert or make them for breakfast. Kids love them.
