I woke up to the smell of something delicious… Dino had made another batch of these awesome crepes! It’s been a Mother’s Day tradition in our house for a few years now, but he doesn’t make them very often otherwise. This time around, we filled them with a little sour cream and sliced bananas and topped them powdered sugar and maple syrup. Most times, we throw Nutella in there for good measure. The batter needs to chill in the fridge for at least an hour, so make sure to plan ahead.
Adapted from Allrecipes – JENNYC819
Yield 8 crepes
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Mix dry ingredients in one bowl and wet ingredients in another. Pour wet ingredients into dry and beat until smooth. Cover bowl and refrigerate for at least an hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Amount Per Serving
Calories: 216 | Total Fat: 9.2g | Cholesterol: 123mg
Big Flavors Rating: 5 Stars