"Easy and portable to get you to class fast!"Serves Makes 8 | Prep Time 5 minutes | Cook Time 2 minutes
Why I Love This Recipe
You can make the batter a day in advance; freeze leftover crepes between sheets of waxed paper. To reheat, remove waxed paper and then microwave for 35 seconds.
Ingredients You'll Need
1 1/2 cups regular or low-fat milk
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup flour
Pinch of salt
2 tablespoons butter
Add any fruit, meat, vegetables, cottage cheese, ricotta, or smoked fish. Change the sugar, cinnamon and nutmeg to sage, thyme or garlic for meat and vegetable crepes
In a large mixing bowl combine the milk, eggs, sugar, cinnamon, and nutmeg. Add the flour and salt. Whisk until smooth.
2. Heat a 10-inch nonstick skillet over high heat. Add a thin slice of butter and quickly swirl the pan. When the butter sputters, use a 1/3-cup measure to spoon the crepe batter into the pan, quickly tilting the skillet to cover the surface.
3. Let the crepe cook for 1 minute. With an offset metal spatula, loosen the edges of the crepe and carefully lift up the crepe and turn it over. Cook 1 minute. Flip the crepe onto a plate. Repeat with the remaining butter and batter.
Pairs Well With
Drink of your choice!