Classic Sweet French Crepes
Servings: 1
INGREDIENTS
- 4 Large eggs, at room temperature
- 2 1/3 Cups of whole milk
- 2/3 Cup of sugar (omit if making savory crepes)
- 2 Teaspoon of vanilla extract (omit if making savory crepes)
- ½ Teaspoon of salt
- 2 1/3 Cups of all-purpose flour
- ½ Stick of butter, softened or melted
- Nutella
- Sliced Bananas
- Sliced Strawberries
Whipped Mascarpone Cream:
- 8 Ounces mascarpone cheese
- 1 Tablespoon of vanilla extract
- ½ Cup of powdered sugar
- 3-4 Tablespoons of cream or half & half
INSTRUCTIONS
In a small bowl whisk together mascarpone, vanilla extract, powdered sugar and cream until spreadable and smooth.
In a large blender, blend eggs, milk, sugar and vanilla until smooth. Stir in flour and salt until just combined. Cover with lid or plastic wrap and refrigerate for at least 30 minutes.
Heat crepe pan on medium heat and evenly coat with butter. Ladle 1/3 cup or one ladle full of crepe batter onto crepe pan. Use crepe spreader to swirl and evenly coat batter onto pan. Cook for 1-2 minutes and use wooden spatula to flip crepe and cook for a remaining 30 seconds.