Crepes: Difference between revisions
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(Created page with "===Ingredients=== *1 cup flour *2 large eggs *1/2 cup milk *1/2 cup water *1/4 tsp salt *2 tbsp butter, melted ===Directions=== #Whisk flour and eggs together in a large bowl. Gradually add in mile and water. Add salt and melted butter #Heal lightly oiled non-stick pan over medium-high heat. Pour or scoop about 1/4 cup of batter into pan. Tilt the pan with a circular motion so it coats the pan evenly #Cook until the top of the crepe is no longer wet and the bottom has t...") |
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===Ingredients=== | [[Category:Cooking]] | ||
===Ingredients for Crepes=== | |||
*1 cup flour | *1 cup flour | ||
*2 large eggs | *2 large eggs | ||
| Line 8: | Line 9: | ||
===Directions=== | ===Directions=== | ||
#Whisk flour and eggs together in a large bowl. Gradually add in | #Whisk flour and eggs together in a large bowl. Gradually add in milk and water. Add salt and melted butter. Batter will be fairly thin. | ||
# | #Heat lightly oiled non-stick pan over medium-high heat. Pour or scoop about 1/4 cup of batter into pan. Tilt the pan with a circular motion so it coats the pan evenly | ||
#Cook until the top of the crepe is no longer wet | #Cook until the top of the crepe is no longer wet. The crepes are a little more tender if they are not browned. | ||
#Flip and cook about a minute more | #Flip and cook about a minute more. | ||
#Makes about 9 crepes | |||
===Ingredients for filling=== | |||
*1 8oz package of cream cheese, softened | |||
*1 cup of powdered sugar | |||
*1 tsp vanilla | |||
*2 tsp lemon juice | |||
*1 cup heavy cream | |||
#In the mixer, beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy. | |||
#In another bowl, beat the heavy cream until stiff peaks form. | |||
#Fold the whipped cream into the cream cheese mixture. | |||
#Refigerate until serving. | |||
Latest revision as of 17:35, 15 July 2024
Ingredients for Crepes
- 1 cup flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp butter, melted
Directions
- Whisk flour and eggs together in a large bowl. Gradually add in milk and water. Add salt and melted butter. Batter will be fairly thin.
- Heat lightly oiled non-stick pan over medium-high heat. Pour or scoop about 1/4 cup of batter into pan. Tilt the pan with a circular motion so it coats the pan evenly
- Cook until the top of the crepe is no longer wet. The crepes are a little more tender if they are not browned.
- Flip and cook about a minute more.
- Makes about 9 crepes
Ingredients for filling
- 1 8oz package of cream cheese, softened
- 1 cup of powdered sugar
- 1 tsp vanilla
- 2 tsp lemon juice
- 1 cup heavy cream
- In the mixer, beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth and fluffy.
- In another bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Refigerate until serving.
