Prep 5 mins
Cook 40 mins
4-6 inch sweet crepes. Delicious, quick, easy on the pocket book and filling.
- Add dry ingredients into a large mixing bowl. Stir thoroughly.
- Mix in 4 large eggs followed by 1 tbsp cooking oil and at least 4 cups of milk.
- Whisk together all ingredients until thoroughly blended.
- The batter should be fluid but not too wet. It should be similar to the consistency of liquid dish soap or ketchup. If it's heavier than that add some milk or water. If it's too fluid add some flour to thicken it a bit.
- Add or reduce the sugar according to your taste but remember, these are "sweet" crepes.
- On the stove, preheat (medium heat) approximately 1 tablespoons of cooking oil or shortening in a 10-12 inch cast iron skillet until the oil covers the entire skillet's surface.
- Using a ladle, pour four separate crepes into the skillet. Cook on medium heat until the top of the crepe loses most of it's fluidity. It will also dull in color(approximately 1 minute), flip the crepes and cook the other side approximately 30-40 seconds.
- Remove from heat and repeat until there is no more batter.
- A fully cooked crepe should be browned on both sides, the edges a bit crispy and a rubbery internal texture.
- Serve flat on a plate with butter and syrup or serve rolled stuffed with cream cheese or butter and jam. Other toppings and fillers include peanut butter, jelly, jams, molasses (my favorite), brandy, powdered sugar, brown sugar.
- They're also a great "snack". Roll jellies, jams, cream cheeses, etc. into the remaining crepes and store them in the refrigerator for a quick snack. They can be eaten cold or heated.
I like how simple and versatile this recipe is. It is great for beginners.
I made these for my daughter's 12th birthday and everyone loved them! I couldn't cook them fast enough and yes, they were filling! We had them with pudding, whipped cream and berries. Great snack as well!