V is for Vanilla Crepes (Jennifer)

Good evening!

This week's recipe takes me back...waaaaay back to good 'ol days. The days my sister and I would "bake" or "cook" in the kitchen together. We used to make all sorts of things--from what we liked to call "peanut butter playdough" to these funky little muffins my sister concocted in the microwave. Most of the recipes we used were "originals" we created using whatever ingredients my mom had on hand. That meant that "peanut butter playdough" really consisted of a lot of peanut butter mixed with as much sugar as needed to make the peanut butter less sticky (that's a ton of sugar, by the way).

After making some great treats (and some not-so-great), we did make one thing consistently awesome: crepes. I think one day we were flipping through a recipe book of my mom's, looking for something to make. We stumbled upon a crepes recipe, and realized we had all the ingredients. They were simple crepes, but I remember looking at the "variations" listed below such as "crepe suzette," a luscious combination of crepes with orange segments and sauce. To this day, my sister and I still enjoy a plate of crepes together, our best yet coming from a trip to Paris we took in 2009. Oh how I crave those amazing crepes. : ) Until we can return, I'll use this simple recipe for Vanilla Crepes to re-create the memories.

Vanilla Crepes
from AllRecipes

Ingredients

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Directions

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.



 3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

 

Review
I love crepes. They are a vessel for an endless number of toppings and ingredients, both sweet and savory. I happened to have bananas and Nutella in my cabinet, but you could keep it as simple as a little melted butter and a sprinkling of cinnamon and sugar. You could also leave out the vanilla and go for a savory crepe, filling it with sour cream, green onions, eggs, ham, etc. The possibilities are infinite, so whip up a batch today and start enjoying your very own crepes!

Cheers!
Jen