Sweet Crepes
My family used to always call these Blinis growing up. I realized they are actually more in line with traditional French crepes. I think these are a bit more eggy than crepes I’ve had before but I like them that way. If you have a crepe pan, use it! Otherwise a normal, medium 10-inch (ish) fry pan will do. My favorite crepe toppings are a dollop of sour cream and sweetened strawberries or sour cream and honey. I hope you enjoy, they make for a great brunch!
Ingredients (Makes 11-12 crepes):
4 eggs
4 Tbs sugar
1/2 cup melted butter, divided in half
1/2 cup flour
1 cup milk (or any milk substitute is fine)
Optional toppings: Sour cream, honey, sweetened strawberries, Nutella
Instructions:
At least 1 hour before serving, prepare the batter. I like to mix the batter in a blender because its easier but you can also mix by hand. Mix eggs, sugar, 4 Tbs melted butter, flour and milk. Blend until smooth, don’t over mix. Put into a bowl, cover with a towel or plastic wrap and leave on the counter until you are ready to cook.
Once ready to cook, keep a small bowl with the other 1/4 cup melted butter by your cook station. I like to use a brush to lightly cover the pan before each crepe.
Over medium heat, add approximately 1/4 cup batter to the buttered pan, swirl around so that a thin layer covers most of the pan’s surface. Cook until the edges start to become golden brown. Then flip. Cook for ~2 minutes on each side.
Continue until batter is gone. You’ll get the hang of it a couple crepes in!
If you want to use strawberries as a topping, I use frozen, sliced strawberries. I cook ~2 cups mixed with 2 Tbs sugar in a saucepan until tender and warm.
Tools I love and recommend for this recipe (Affiliate links):
Crepe Pan (I don’t have one of these but I want one! A regular 10 inch fry pan will also work)
Silicone brush for buttering the pan
I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
