SWEET CREPES

LISA BOYD’S SWEET CREPES

(Yields 8-9 crepes)

Ingredients:

1 cup whole milk

2 large eggs

¼ cup granulated sugar

2 tsp vanilla extract

1 cup All-purpose flour

¼ tsp Kosher salt

2 TBL melted butter

Directions:

1-    Measure milk into 4-cup or larger liquid measuring cup. Add all other ingredients except butter. Whisk together by hand or using an electric whisk or emulsifier. Add melted butter last. Mix well.

2-    Heat frying pan on stove over medium heat.

3-    Once pan is warm, melt 1/8-1/4 TBL butter all around pan. Pour 1/4 cup batter into the center of the pan and immediately swirl pan around to move batter evenly around the pan. After about a minute and when the edges of the crepe start to pull away from the pan, take a rubber spatula and run it around the pan underneath the edge of the crepe.

4-    Carefully turn crepe over to continue cooking on the other side.

5-    Serve warm and dressed with your favorite toppings.

FAVORITE CREPE COMBOS:

1-    Sliced strawberries, bananas, chocolate hazelnut spread topped with whipped cream

2-    Lemon zest, lemon juice, granulated sugar

3-    Sliced fresh peaches, whipped cream, caramel sauce, and a dash of cinnamon

WHIPPED CREAM

Ingredients:

½ cup heavy whipping cream

1 TBL maple syrup

½ tsp vanilla

Directions:

1-    Combine ingredients into bowl. Whip with stand mixer, hand mixer or by hand until cream is thick, careful not to overmix as it will turn into butter.