Crepes

The other day I wanted Dutch Baby/ German Pancake which ever you want to call it, but I didn't want to make the house hotter than it already was. So for some reason I made crepes. The only thing that dutch baby and crepes have in common is the eggs flour and milk. So, even though I still have a craving for that puffy goodness the crepes were delish.


It was my first time making crepes, and I was surprised they worked so well. (Justin was not surprised, because he says all I have to do to make something work is read about it and do it, I like that my husband has such inflated belief in my ability.) Unlike my well-traveled sister I do not have a fancy crepe pan that turns colors when the temperature is right, so the first couple were over-cooked.

And now, the recipe that worked great for me (from allrecipies.)

CREPES

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
  

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel.
   
3. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

The filling recipe I made up:

• 8 oz whipping cream
• 4 oz cream cheese
  
• 1/2 cup powder sugar

1. Whip cream, set aside.
   
2. Beat cream cheese and sugar until fluffy.
3. Fold whipped cream into cream cheese mixture.

And we added sugar to the sliced strawberries because they were really tart.