Have you ever had the chance to use a crepe pan? I just tried one out because I got it for my birthday! Who knew you really needed a special pan?
Instead of making them in the morning, I had them at night for a little dessert after dinner! I didn’t have any berries, so I spread jam on the crepes and sprinkled powdered sugar on them. Very tasty! And actually this could be a breakfast crepe, too!
Frankly, I attempted to make crepes before but without any success. In fact, the last time I had crepes, I was 16 on the day my family moved back to Iowa. The hotel where we stayed that last night in Georgia was near a restaurant noted for great breakfast food! So the morning we headed to Iowa I ate wonderfully delicious berry and cream crepes!
To honor luscious morning crepes, check out “Oh, What a Beautiful Morning” sung by Ray Charles with The Count Basie Orchestra. I love this arrangement!
- 2 tablespoons cold water
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- 1 teaspoon sugar
- Dash nutmeg
- Dash salt
- 4 teaspoons melted butter
- Powdered sugar
- Combine water, milk, egg, and vanilla in a large bowl.
- With electric mixer, beat together.
- In a different bowl put the flour, sugar, nutmeg, and salt. Stir to mix.
- Sprinkle flour mixture a little at a time over the egg mixture while blending with electric mixer. Beat until smooth.
- Stir in melted butter.
- Heat up the crepe pan over medium heat.
- Pour enough batter to coat a crepe pan to the edges, about 3 tablespoons. Spread batter by turning the pan sideways and back and forth.
- Brown one side then turn the crepe over to brown the other side.
- Makes 4-5 crepes.
- Thinly spread jelly on half of a crepe, fold in half and in thirds as if a fan. Dust with powdered sugar.