Dessert Crepes

Crepes are one of those foods that are incredibly easy to make, but are still considered to be somewhat of a delicacy. They are also incredibly diverse, in that they can be eaten with nearly any combination of toppings. They can be a breakfast, lunch, dinner, or a dessert. Here is a great recipe for dessert crepes.

2 eggs
2 Tbsp melted butter
1 1/3 cup milk
1 Tbsp sugar
1 cup flour
1/2 tsp salt
1/2 tsp vanilla

Place ingredients in blender in the order listed. Blend on high speed 20-30 seconds. Scrape sides of the container and blend a few more seconds. Preheat pan to a medium temperature. Crepe pan is at the correct temperature when the batter sizzles slightly when poured into the pan, and a crape will cook on one side in approximately 1 minute.

The crepe is ready to turn when it begins to set and crisp around the edges. Loosen around the edge with a spatula so you have a starting place to pick up the crepe with your fingers, then simply flip it over. Should it start to tear when picked up, it may not be cooked enough to turn. Cook a few seconds longer and try again.
This recipe makes 16-20 5" crepes.

We filled these crepes with jam, berries, pomegranate seeds, and whipped cream and topped them with berry syrup and powdered sugar. On other ones we used Nutella, peanut butter and bananas. We also used canned peaches, honeydew melon, and strawberries. The possibilities are endless!