A bit by bit control for How to Make Crepes in a skillet or griddle. This simple crepes formula incorporates filling alternatives for sweet, appetizing, and breakfast crepes.
I love the delightful way crepes can be appreciated sweet or exquisite, and served for breakfast, lunch, supper or pastry! They're anything but difficult to make and we particularly appreciate them for breakfast on exceptional events like birthday events and Valentine's day.
I don't believe only i'm in my adoration for crepes! The fixings are basic ones that the vast majority have close by, and you can even make crepe hitter daily ahead of time so they meet up much quicker when you're prepared to eat!
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Ingredients
- 4 eggs
- 1/3 cup butter , softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- dash salt
Instructions
- Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
- Chill the crepe batter for at least 30-60 minutes if possible, or up to 1 day.
- Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed.
- Once the pan is hot, pour about 1/4 cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes.
- Cook for about 30 seconds on each side, flipping once, until lightly golden.
- Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm.
- Add desired toppings or fillings.
For more detail : bit.ly/2JYaHBb
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