26 year old stressbaker.
about-to-graduate grad school.
new england transplant.
eating through philly & the burbs.
baking my way into the hearts of friends.
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
GORGEOUS GORGEOUS GORGEOUS......The photos are just lovely. those look delicious.
I just made this recipe, and the crepes were delicious!! My parents also enjoyed them, especially my dad since he's diabetic and this is something he can actually eat (he just used berries and an un-sweetened whipped cream). I did destroy the first one, but luckily you gave a fair warning about that, and then it was surprisingly easy. I made mine with nutella and bananas :)
em--THANK YOU THANK YOU THANK YOU! Let's have a crepe party and drink Barry's tea.
Megan--I'm so glad you and your family enjoyed the crepes, especially your dad! The first one was kind of intimidating and they make it sound so horrifyingly hard on TV, but it's so simple! Nutella and bananas sounds delicious! I think I'm going to try bananas foster next time. yum.