Thursday, August 27, 2009


Every once in a while we have crepes for dinner. Dessert crepes. And it's always a very happy night in our house. Tonight we had them with strawberries, bananas, Nutella, and whipped cream. Mmmm!!! I've included the new crepe recipe I used tonight (I got it from by blender's manual) and also my "tried and true" recipe which I have been making since middle school. I think my Tried and True Crepes are the best, but these Blender Crepes were so easy to whip up and come in a close second.

Blender Crepes

1, 12 oz can evaporated milk
6 eggs
1 1/2 tablespoons sugar
1 1/2 cups flour

Place ingredients in blender in the order listed and blend until smooth (for my blender I just hit the "batter" button and it does it all for me). Pour about 1/4 cup of batter into a buttered frying pan, lift the frying pan up and rotate it around slightly so that the batter covers the whole bottom of the pan. Heat crepe until underside browns slightly then turn crepe over for other side to brown. Stack crepes between pieces of wax paper. Makes about 16 crepes.

Tried and True Crepes

1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons butter, melted
1/2 teaspoon vanilla

Mix together flour, sugar, baking powder, and salt. Stir in the rest of the ingredients and beat with a hand mixer until smooth. Butter a frying pan and pour 1/4 cup into it. Immediately rotate pan until batter evenly covers the bottom. Cook until underside is slightly browned. Turn and cook the other side till slightly browned. Stack between wax paper.

Crepe Fillings/Toppings that We Like:
fresh strawberry sauce (recipe below)
sweet cream cheese sauce (recipe below)
pie filling (like peach or raspberry - mmm!)
chocolate pudding/mousse
whipped cream
powdered sugar
chocolate syrup
caramel syrup

Fresh Strawberry Sauce

2 lbs strawberries, hulled and sliced
1/4 - 1/2 cup sugar

Place sliced strawberries into a bowl. Mash a little with a potato masher or a pastry blender. Add 1/4 - 1/2 cup sugar to the berries (depending on how sweet you want it) and stir until sugar dissolves. Place in the fridge for 1-2 hours and it will develope a syrupy sauce. This tastes so good with the Sweet Cream Cheese Sauce - like stawberry cheesecake wrapped up in a crepe.

Sweet Cream Cheese Sauce

4 oz cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla
1 cup heavy cream

Beat cream cheese, sugar, and vanilla with an electric mixer (stand or hand mixer) until smooth. Add cream and whip until it forms stiff peaks, about 2 minutes. Refrigerate until ready to serve.

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