the vegetarian environmentalist

 

My sister-in-law made these on a recent family vacation. The great thing is you can fill them with anything from plain butter and sugar to nutella to eggs and cheese. I (and my tiny nieces) were clamoring for more.

1 cup Flour
1 cup Milk
2 Eggs
1 tbsp Butter, melted
Vegetable Oil, as needed

Place flour, milk, eggs and butter in blender, and mix well. To make the crepes easier to work with, chill the batter for at least one hour.

Heat wide, flat pan on medium heat, and add a dash of vegetable oil. Pour batter in as you turn the pan, coating bottom evenly. Once the top side is a light golden brown, flip crepe and brown evenly on the reverse side. Remove and keep warm in oven until ready to serve. For more crepes, re-oil the pan as needed—good non-stick pans won’t need much.

Fill with deliciousness.

Makes approximately 16 crepes. Batter can be kept sealed in the fridge for several days.

 


Comments


Your comment will be posted after it is approved.


Leave a Reply