I present you with an EASY crepe recipe!
My great grandma Betty gets all the credit for this crepe. This recipe means so much to me; the fact that it’s an old family recipe and that every birthday breakfast-in-bed had these on my platter as a child. These were one of my first recipes trying on my own when I first started baking at 10 years old. They are so simple to make, but turn out so fancy and with endless filling possibilities. You can go savory with chive cream cheese and smoked salmon, or sweet with fresh peaches and whipped cream. My family’s special filling is a bunch of butter that melts as you spread it across the crepe, with cinnamon and sugar (a bunch of that too). It tastes like a cinnamon roll- and also like my childhood. And now, my husband REALLY enjoys them, and I get to pass the recipe down to my daughters!
When you serve these at Saturday breakfast, your family will think you hired a Parisian chef.
Grandma Betty’s Crepes
Makes: 12 large crepes
1 can evaporated milk
1 can water
3 Tbsp sugar
1 ½ tsp vanilla extract
1 ½ cups flour
3 tsp baking powder
½ tsp salt
- Beat together milk, water, eggs, vanilla, and sugar.
- Add flour, baking powder, and salt and mix thoroughly
- Heat small amount of oil in large skillet over medium heat.
- Add ½ cup of crepe mixture to pan, tilting pan in all directions to cover completely.
- Cook until bubbles form on top of crepe. Flip and cook an additional minute.
- Generously butter crepe then sprinkle with cinnamon and sugar and fold or roll up. Or use filling of your choice.