Sweet Crepes
4 large eggs
2 c whole milk
1 T sugar
2 c flour
1 t vanilla
salad oil for greasing pan
Crack eggs into bowl and then blend until smooth. Add milk, sugar, flour vanilla. Blend on low speed until smooth. Batter should be consistency of heavy cream. Cook like pancakes or in crepe pan. Will be thin and pliable. Fill with desired fruit and roll up.
Makes 25-30 large crepes, depending on pan size.
Optional Filling and Sauce:
Cottage Cheese Filling
3 c cottage cheese
2 T sugar
1 t grated lemon peel
1/2 t vanilla
Blend together and use to fill crepes.
Strawberry Sauce
3 c fresh strawberries
1/2 c sugar
1/4 c water
1 T cornstarch
dash salt
Wash and hull strawberries. Crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, cornstarch and salt. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Add 1 t. butter; fold in sliced berries.
4 large eggs
2 c whole milk
1 T sugar
2 c flour
1 t vanilla
salad oil for greasing pan
Crack eggs into bowl and then blend until smooth. Add milk, sugar, flour vanilla. Blend on low speed until smooth. Batter should be consistency of heavy cream. Cook like pancakes or in crepe pan. Will be thin and pliable. Fill with desired fruit and roll up.
Makes 25-30 large crepes, depending on pan size.
Optional Filling and Sauce:
Cottage Cheese Filling
3 c cottage cheese
2 T sugar
1 t grated lemon peel
1/2 t vanilla
Blend together and use to fill crepes.
Strawberry Sauce
3 c fresh strawberries
1/2 c sugar
1/4 c water
1 T cornstarch
dash salt
Wash and hull strawberries. Crush 1 cup. Slice remainder and set aside. Combine crushed berries, sugar, water, cornstarch and salt. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Add 1 t. butter; fold in sliced berries.
