Friday, August 28, 2015


We love breakfast for dinner! It's almost like eating dessert, especially with a dish like this! Crepes are easy to make. The hardest part is standing in front of the stove and cooking them when all you want to do is eat them! You can make them sweet or savory. This is a sweet version, but if you wanted to try them with a savory filling, you can leave out the sugar and vanilla. After making the batter, it's best to refrigerate it for at least an hour. This helps the crepes not to tear when flipping, but if you don't have the time, you can skip that step.

2 cups flour
3 eggs
1 TBSP oil
2 C milk
3 TBSPs sugar
1 tsp vanilla
pinch of salt

1. Combine ingredients in a blender and mix until well combined.
2. Refrigerate batter for 1 hour or overnight.
3. Heat a 10 inch round nonstick pan over med-high heat. Spray pan with nonstick cooking spray.
4. Pour about 1/4 cup of batter into pan. Swirl pan to evenly spread out batter. Cook until it starts to turn golden on the bottom, about 1 minute, and then flip gently with a spatula. Cook for about 30 more seconds. Repeat with remaining batter.

Makes about 14 crepes

Here's what I put in mine! That pink stuff is strawberry cream cheese. YUM!

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