Search
  • Eat, Darling, Eat

Christmas Crepes

Updated: Apr 14

(by Makella Brems)


1 c. all-purpose flour

2 eggs

1/2 c. milk

1/2 c. water

1/4 t. salt

2 T. butter, melted

In a large mixing bowl, whisk together the flour and the eggs.

Gradually add in the milk and water, stirring to combine.

Add salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat.

Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe.

Tilt the pan with a circular motion (or use a T-shaped wooden crepe spreader) so that the batter coats the surface evenly.

Cook the crepe for about two minutes, until the bottom is lightly brown.

Loosen with a spatula, turn, and cook the other side.

Serve hot with whipped cream and fruit slices of your choice.

Maple syrup and berry preserves also go well with Christmas crepes.


Recent Posts

See All

Shepherd's Pie

(by Emily Berry) 2 Oxo beef bouillon cubes 1/2 pint boiling water 4 t. Bisto gravy granules 1 lb. chopped beef 1 onion, diced 14 oz. can baked beans 5 large potatoes, peeled and cut into quarters. 1 T

Ghanaian Kabobs

(by Dian Azorlibu) (adapted from African Bites) 1 T. garlic powder 1 T. onion powder 1 1/2 t. smoked paprika 1 T. white pepper 2 - 3 T. cayenne optional: 2 - 3 T. hot ground pepper 1 T. chicken bouill

Blueberry Muffins

(by Megan Clancy) 4 oz. butter, at room temperature 1 c. sugar 2 eggs 1 t. vanilla 2 c. flour 2 t. baking soda 1/2 t. salt 1/2 c. milk 2 1/2 c. blueberries 2 t. sugar for topping On low speed, mix but