Crepes

crepes

Ingredients

• 2 eggs, beaten

• 1 ½ cup milk

• 1 cup all-purpose flour

• 1 tablespoon vegetable oil

• ¼ teaspoon salt

• Strawberry-Cream Cheese Crepes

  Prepare crepes as directed, except cool crepes. For each crepe, spread unbrowned side with 2 to 3 Tbsp. whipped cream cheese. Arrange 1/4 to 1/3 cup sliced fresh strawberries along one edge. Drizzle with 1 to 2 tsp. honey; roll up from the filled edge.

• Chocolate-Hazelnut Crepes

  Prepare Crepes as directed. For each crepe, spread unbrowned side with 1 to 2 Tbsp. chocolate-hazelnut spread. Sprinkle 1 to 2 Tbsp. chopped toasted hazelnuts and/or banana slices along edge of crepe; roll up from the filled edge.

• Peaches 'n' Cream Crepes

  Prepare Crepes as directed. For each crepe, spread unbrowned side of a cooled crepe with 2 Tbsp. whipped cream cheese. Arrange 1/4 cup sliced fresh or canned peaches along one edge of crepe. Drizzle with 1 tsp. honey. Roll up from the filled edge

Directions

1. In a medium bowl combine eggs, milk, flour, oil, and salt; whisk until smooth.

2. Heat a lightly greased 8- to 10-inch crepe pan or 8- to 10-inch flared side skillet* over medium-high heat; remove from heat. Spoon in 2 to 4 Tbsp. of the batter; lift and tilt skillet to spread batter evenly. Cook about 1 minutes or until browned on one side only. (Or cook on a crepe maker according to manufacturer's directions.) Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. If crepes are browning too quickly, reduce heat to medium.

   *NOTE: Determine the amount of batter needed per crepe by measuring the bottom of the crepe pan or skillet. For a pan or skillet with a 6-inch bottom, use 2 Tbsp. batter. If it has an 8-to 10-inch bottom, use 1/4 cup batter.