Sunday, April 12, 2009


We had our Easter brunch today, and we decided to serve crepes. We love crepes! They are easy to make, and so delicious. This recipe makes quite a lot of them. I took the pictures after we had all eaten, of the leftovers!

We served ours with several different toppings: sliced strawberries, peaches, cottage cheese, Mexican crema (table cream), maple syrup, and bananas sauteed in butter, brown sugar and a splash of rum.


1 cup milk
6 eggs
1 stick butter, melted
1 cup flour

In blender, mix milk and eggs, mix in flour, then blend in melted butter. Cook on greased medium hot crepe pan. Pour about 1/3 cup batter quickly onto hot crepe pan, quickly tilting pan to cover the entire surface. Cook on one side until beginning to brown, then quickly flip and cook for a few more seconds. This is a fast process that you will need to practice to get the hang of, and the first few crepes never turn out quite right. Just keep after it, and they'll start to turn out.

1 comment:

Cyndi said...

Hi, Min,
I make those, too- we. Call them pfannenkuchen (my husband's German). Good with lingonberries. You asked why I decreased the flour in the popovers-it was because I have a recipe for an oven pancake with a similar ratio. But I'm sure the original amount would have worked, too. Later!

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