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Serious up tho…who doesn’t??

For those of you who don’t know what I’m talmbout:

I made these over the weekend and filled them with lingonberries and strawberries and choc syrup and bananas and cookie butter…  the possibilities are endless!

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You can put these in the refrigerator or freeze them in a ziploc bag if you don’t eat them all.  I’ve never done it cuz they usually don’t make it…

But here you go, this is a sweet crepe recipe.


  • 2 eggs
  • 1 c flour
  • 3/4 c milk
  • 1/2 c water
  • 3 tbsp melted butter, cooled
  • 2 1/2 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsp grand marnier or other liquer (optional)

Mix all the ingredients in a blender (this is the best way to get everything incorporated and have a light batter).  Do this for no more than 30 seconds.

Refrigerate batter for at least 1 hour before cooking.  I allow my batter to warm up to room temperature before I cook, it makes for more even cooking in my opinion.

Heat a non-stick pan on medium-high and coat it with melted butter, but don’t use too much.

Now, this part can be tricky.  Depending on the size of your non-stick pan, you wanna pour like between 1 to 3 ounces in the middle of the pan and swirl it around to coat the bottom.  You don’t have to completely coat the bottom, but your crepes look better if you do.  Remember, these are crepes i.e. they are really thin so don’t put too much batter on the pan!  Cook the crepe for about 30 secs but no longer than 1 min.

Ok, this part can also be tricky.  You gotta flip the crepe.  What I do is slide the crepe to the end of the pan that’s opposite the handle until it’s no more than halfway hanging off.  Then I use the handle of my spatula to fold the crepe over and pick it up out of the pan.  Then you can flip it and still have it flat.

Ok I swear I’mma post pictures next time I make crepes if yall are interested 😉

Repeat this cooking method for all crepes and then lay them flat to cool slightly.  You can fill with your favorite toppings, or just eat them plain.  They taste good on their own.