The Recipe Olympics: The Easiest Crepes You’ll Ever Make!

Continuing with our Recipe Olympics we are traveling to France to taste these lovely fluffy and sweet crepes. BTW, If you have a great international recipe, we’d love to see it and post it on our blog, please email it over by August 4th!

Crepes are one of those decadent things that are not only delicious but can be eaten any meal of the day and even enjoyed as dessert!

I woke up one morning several years ago and wanted to make something different for breakfast. I found an easy enough recipe and tried it out. The results were tasty and I actually had fun making crepes. Since then I have perfected my technique and have whittled the time down in the kitchen so that these are truly fast and easy, however they taste like I slaved away for hours! I cut the time down by tossing all ingredients into the blender. Yes, that is correct! This makes the batter super smooth and velvety. Crepes are even better if the batter is made the night before and then left to sit in the fridge. Then in the morning, just heat the pan, swirl and enjoy! I just want to make mention again, I do not own any fancy schmancy cookware! I use a regular 10″ sauté pan. That’s it. I know, I know… genius! One more tid bit, most true crepe recipes only use the yolks while this recipe one uses the entire egg. Why waste? I love the full protein and nutrition eggs have.

Fast and Tasty Crepes

Quick, super easy, simple french crepes can be made sweet or savory for any meal.
Ingredients

2 1/2 Cups Milk
4 Eggs
1 Tbs. Pure Vanilla
2 Cups Flour
2 Tbs. Sugar
3/4 tsp. Salt
1/3 Cup Melted butter

Directions
Place all in a blender, secure the lid and blend on high for 1 minute until smooth. Let batter rest 5 minutes. Now is a great time to heat up your pan of choice. Heat on medium high. Coat with cooking spray. Pour about 1/4 cup batter into pan and quickly tip and swirl the batter around until the entire bottom of pan it coated with the batter. When bubbles form on top ( about 30 seconds or so – watch close) flip and cook on other side about 30 or so seconds. How “done” you want your crepes are really up to you. I like them a bit golden. I have had them where they almost looked uncooked. It is up to you and your pallet.

Fill crepes with you favorite fillings. I love whipped creme cheese and any sort of berries topped with pure maple syrup.

Another variation to this recipe would be a savory crepe filled with sautéed chicken, artichoke hearts, tomato, and some mozzarella cheese. In the batter, cut the sugar to 2 teaspoons and leave out the vanilla.

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Recipe Olympics

Share your entry in the Recipe Olympics with your friends and ask them to join you!


If you have a great, traditional recipe that you think is ready to compete in the Recipe Olympics please email it to bradygirlsllc@cookinfood.com Please only submit 1 recipe and Include:

• your name
• your website (if applicable)
• and a link to a picture or 2 at least 600×400 pixels

Winners will get a shout out on our blog, Facebook, and Pinterest, a chance to win a copy of our cookbook Cookin’ Up Sweet Treats, and we may throw in more prizes based on participation. 🙂image links must be from a shared and public site like your personal blog/website, flickr, or picasa, no facebook image urls please Submissions end Saturday, August 4th at 11:59pm PST.

We’ll post the top 10 submitted recipes up on Monday August 6th, for a shot in the finals, so email us your recipes today!

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