France Recipe (Week 4) French Crepes

I made these delicious French Crepes for Father’s Day.  I have made crepes before but this time I pulsed the ingredients in a blender.  This resulted in a nice smooth batter without any lumps.  This is the only way I’ll make them from now on.  The crepe pictured below is filled and topped with blueberry sauce, but this is only one of many scrumptious options.  My family also likes to top them with fresh strawberries or Nutella© with sliced bananas.

Ingredients

1 cup Flour
3 large eggs
1 1/4 cups milk
2 tbsp melted butter

Options for toppings:  Blueberry sauce, Fresh Strawberries, Nutella©, sliced bananas, powdered sugar

Instructions

1.  Pour flour, milk and eggs in a food processor or blender.  Pulse 3-6 times.  Scrape sides of blender to incorporate all the flour if necessary.

2.  Pour batter into a large bowl.  Then stir in the melted butter.  The batter will be much thinner than regular pancake batter.

3.  Heat a non-stick skillet to medium heat.  Pour some vegetable oil on a scrunched up paper towel and grease the surface of the pan.

4.  Pour the batter into the skillet until it covers about 3/4 of the surface.  Then lift the pan and tilt to spread the batter around so that it covers the bottom of the pan.

5.  Place the skillet back on the burner for a minute or two until the bottom of the crepe is lightly browned and kind of lacy looking.  Just peek at the bottom of it using a spatula.

6.  When it is lightly browned gently slide the spatula under the crepe and flip it.  Cook for another 1-2 minutes.

7.  Transfer crepe to a plate and place in oven on a low temp. to keep warm.

8.  Repeat this process until you run out of batter.

9.  Top crepes as desired and enjoy!