Short and simple post for ya!
I made crepes for the first time this morning…it will CERTAINLY not be the last or else my hubby will never forgive me for making these on a work morning when he has already left the house.
Clipped the recipe out of a Mother’s Day issue of Family Circle. (and yes, I’m just now getting around to trying it! – instead of being embarrassed about waiting this long to try the recipe, I will pat myself on the back for hanging onto a paper copy of said recipe for oh…4 or 5 months. BAM!)
SUPER EASY…AND SUPER DELISH! Too bad my daughter still chose to pick out the ONLY healthy part – the strawberries. *sigh*
strawberry & nutella crepes
1. In a medium bowl, whisk 2 eggs, 1 cup skim milk, 1/2 tsp almond extract, 1/2 cup cornstarch, 1/2 cup flour, 1 tbsp oil, 2 tsp sugar, 3/4 tspbaking powder, 1/4 tsp salt and a pinch ground allspice. Refrigerate 20 minutes. Stir.
2. Heat an 8-inch nonstick skillet over medium-high heat until hot. With a ladle or 1/4-cup measure, add 2 tbsp batter to skillet. Tilt and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and edges are dry. Lift with a silicone spatula and flip over. Cook 5 seconds, then transfer to a sheet of wax paper. Repeat with remaining batter, stacking crepes with wax paper in between. Spread with Nutella and scatter sliced strawberries on top. Fold, then dust withconfectioners' sugar and cocoa powder.