Tuesday, April 22, 2014
The plan was to have these crepes for dessert after a meal when my father in law was in town, but it just never worked out. Either we were running the door after a meal so we didn't have time or we were just getting in the door and had eaten like crazy so no one was in the mood for more food! So, the kids and I had them for snack the week after he left and they were a big hit!! The batter made about 10 crepes, so next time I might need to wait until we have company to make them again... I think that my boys had 3 or 4 a piece - maybe not the healthiest choice! :) Oh well, it was a treat for that day!
See my happy camper? Dirty face and all? Seriously - they were licking the filling off the plates, it was hilarious!
(recipe found on justapinch.com)
1 1/2 cups flour
1/2 teaspoon baking powder
dash of salt
2 tablespoons sugar
2 cups milk
2 large eggs
2 tablespoons melted butter
2 cans comstock strawberry pie filling or flavor of your choice.
powdered sugar, ice cream, whip cream, yogurt, the choice is all yours on what kind of toppings you would like
Combine flour, baking powder, salt, sugar, milk, eggs and butter together. Let set in fridge over night or no less than 4 hours. To Cook Crepes; season a small egg pan or skillet, with melted butter. Pour 1/4 cup mix into a medium high heated skillet and cook until brown on both sides. As they cook, place on a platter and separate with wax paper, until ready to fill them. Keep warm. To fill crepes, heat filling to hot, (I skipped this step) and add warm filling and roll in jelly roll style. Place on your serving plate. Top with sprinkled powdered Sugar, whip cream, or your choice of toppings.