Thursday, August 5, 2010


Crepes, or french pancakes, are a delicious alternative to the regular pancake or waffle. They are also versatile, as you can fill them with anything you want. My favorite is to put a little butter, some cut up strawberries and fresh whipped cream on top. This time we had them with butter, cinnamon sugar, and sweetened whipped cream. My picture shows them folded and topped, but if you prefer, you could fill them and then roll them like a burrito. These are also very easy. Each crepe cooks quickly, which is great news since it means less time until you can each a delicate, but delicious breakfast! This recipe comes from the ward cookbook my mom gave me and was submitted by Shannon Carlson.


1 Tbl sugar
1-1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 cup milk (I used 2/3 cup powdered milk and 2 cups water)
2 whole eggs
1/2 tsp vanilla
2 Tbl butter or margarine, melted (I used canola oil)

Beat all ingredients together with a rotary beater (or hand-held electric beater). For each crepe, lightly butter an 8 inch skillet; heat over medium heat until butter is bubbly. Pour about 1/4 cup of batter into skillet. Rotate pan until buatter covers bottom. Cook until it bubbles (the edges will also start to brown); flip once. Cook until golden brown. Fill with desired filling.

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