Thursday, September 28, 2017

Soaked crepes

My girls love crepes.  I love them because they contain lots of eggs to fill my girls with protein.  Most of my girls put cream cheese in the middle and pour syrup over top.  If we have fresh berries, we add those as well.  I use this recipe with my freshly milled spelt flour by soaking the flour overnight in the milk with a bit of apple cider vinegar added to make it healthier.  I usually triple this batch to have some to freeze for busy school mornings.

  • 3 eggs
  • 1⅓ cup milk
  • 1 cup flour
  • ¼ teaspoon salt
  • 3 tablespoon melted butter, cooled
  • 1 tablespoon vanilla
  • 1 tablespoon sugar
  • *sugar for sprinkling

  • In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
  • Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
  • Heat a 8" non-stick skillet to medium heat.
  • Use a paper towel to lightly grease the pan with butter.
  • Pour ½ cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
  • Sprinkle about a ½ teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
  • Keep them covered with tinfoil to keep them warm until they’re ready to serve.
  • Serve with fresh berries, powdered sugar, whipped cream or nutella!