Recipe by eknecht
Super easy to do once you get the hang of it, and very yummy. My Grandpa was famous for these--he would have nearly everyone from church over to the house after service and would spend the morning feeding everyone. I remember him cooking at the stove with a crepe pan on all four burners to keep up with the demand! We like to take this recipe (made ahead of time) camping with us and cook over the coleman stove.
Directions See How It's Made
- Heat crepe pan or 8" round pan on the stove over medium high heat (it is best to use a pan with a small lip rather than a skillet with sloped sides).
- Put vanilla, milk, eggs, and Bisquick in a blender in that order, blend on high for 60 seconds. Add oil, blend for an additional 60 seconds.
- When pan is hot (drops of water should dance on the pan's surface), Hold at a slight downward angle to the burner about 6 inches above it, and pour 3/4 of a ladleful of mix into skillet.
- Immediately twist your wrist and the pan quickly in a clockwise or counter-clockwise motion (depending on which is most comfortable for you), tipping the handle up towards you at the 12 o'clock position and down at the 6 o'clock position- this will help coat the pan evenly. The batter will bubble and look lacy.
- When the edges turn brown and peel away from the pan (about 30-45 seconds), slide a spatula GENTLY under the edge of the crepe to loosen it around the edges, and pull about 2 inches away from the pan, then grab it with your fingers and flip it over.
- Let cook an additional 30 seconds, then flip the pan over so the crepe flips onto a plate.
- Spoon on fillings of choice, roll up and sprinkle with powdered sugar.
- Our classic fillings- in any combination- are canned puddings (vanilla and chocolate), frozen sliced strawberries (thawed/warmed), canned pie fillings, and cool whip.
- NOTE: The first few crepes are always 'practice', and never turn out beautifully, even for those of us who have been doing them for years. It take a little practice to get the right amount of batter into the pan and the pan coated evenly.
- The crepes should be very thin, and will be lacy and brown on one side, slightly paler with brown splotches on the other.