Crepes, Sweet or Savory
Prep Time: 10 minutes
Total Time: 25minutes
Servings: 12
Serve sweet for a treat or savory for dinner.
Total Time: 25minutes
Servings: 12
Serve sweet for a treat or savory for dinner.
Ingredients:
1 1/2 cups, 2 % milk
1 cup almond flour (scoop and level to measure)
2 tsp coconut sugar
1/4 tsp fine sea salt
3 Tbsp unsalted butter, melted
1/2 tsp vanilla
3 large eggs
Butter for pan
Powdered sugar, for dusting
Sweet Filling ideas (optional)
Bananas and berries
Peanut butter and chocolate
Peaches and cream
Cinnamon and sugar
Savory filling ideas (optional)
Ham and cheese
Sausage and mushrooms
Eggs and bacon
Smoked salmon and cream cheese
1 1/2 cups, 2 % milk
1 cup almond flour (scoop and level to measure)
2 tsp coconut sugar
1/4 tsp fine sea salt
3 Tbsp unsalted butter, melted
1/2 tsp vanilla
3 large eggs
Butter for pan
Powdered sugar, for dusting
Sweet Filling ideas (optional)
Bananas and berries
Peanut butter and chocolate
Peaches and cream
Cinnamon and sugar
Savory filling ideas (optional)
Ham and cheese
Sausage and mushrooms
Eggs and bacon
Smoked salmon and cream cheese
Directions:
Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer.
Cover and chill 1 hour (or overnight if desired).
Heat a 10-inch non-stick skillet over medium heat.
Gently stir batter with a spoon just to blend separated layers.
Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter.
Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom.
Transfer to a wire rack. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold. Enjoy!
Add milk, flour, sugar, salt, butter, vanilla and eggs to a blender, then blend on low speed until well combined, about 10 seconds.
Scrape sides and bottom of blender if there's any flour sticking and blend a few seconds longer.
Cover and chill 1 hour (or overnight if desired).
Heat a 10-inch non-stick skillet over medium heat.
Gently stir batter with a spoon just to blend separated layers.
Lightly butter skillet then lift pan and pour a scant 1/4 cup batter into pan, immediately tilt and swirl pan in circular motion to evenly coat entire bottom portion of pan with batter.
Cook until golden brown brown on bottom then use an offset spatula to lift an edge of the crepe, grab the edge of the crepe with your fingertips and flip crepe to opposite side. Cook until golden brown spots appear on bottom.
Transfer to a wire rack. Repeat until all of the batter has been used up (if needed reduce burner temperature slightly).
Dust crepes with powdered sugar and roll or fold into fourths, or fill with desired fillings then fold. Enjoy!
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