PrincessMushroom posted this Dessert over 3 years ago.
Prep time: 10 minutes
Cook time: 2 minutes per crepe
Yields: 10 crepes
Additional information:
I got this recipe from Anna Carbino. Crepes are so flexible. You can make them a few days in advance and then whip them out when you want them. They are great with jam or yogurt in the morning, meat and cheese at lunch, and of course, Nutella for the best dessert in the world at dinnertime!! Enjoy this recipe!
Whisk all the ingredients together.
Let batter sit for 10 minutes.
Lightly butter a pan on medium heat(like a frying pan). (I would use butter and NOT a spray oil).
Lightly pour about 1/4 cup of batter into the middle of the pan and immediately start swirling the pan so that the batter starts to evenly spread out (into a circle crepe like shape).
Once the batter has stopped running put the pan back on the burner and cook the crepe 1-2 minutes on each side.
Once done, put on a plate. The crepes can be eaten right away or covered and refrigerated for a few days.