I’ve said it many times before, but breakfast is my favorite meal. I love anything from scrambled eggs to pancakes and french toast. On special occasions I love crepes! They are such a fancy, yet easy breakfast and can easily be made into a lunch or dinner depending on your filling. Do you like them? Are you afraid to try them? Have no fear. This recipe is super simple. All you do is measure your ingredients and your blender does the hard work! If you like these, I’ve also got a recipe for Buttermilk Crepes and Banana Nutella Crepes (my favorite).
Last fall a good friend and I threw a baby shower where we served crepes. Genius. When I went to the world wide web in search of ideas on what to serve at our crepe bar I stumbled upon my blogging buddy Ashlee from I’m Topsy Turvy who had also hosted this fun party. It was the perfect resource!! We had lots of fillings, toppings, spreads, and sauces. Everyone raved about how delicious everything was. I can’t wait to throw another crepe bar! It was delicious!
Ingredients
- 2 eggs
- 2 tbsp. canola oil
- 1 tbsp. sugar
- 1 c. flour
- 1 1/3 c. almond milk
Instructions
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Combine all ingredients in a blender. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pourable.
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Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe.
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Flip crepe and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.
Recipe Notes
Adapted from The Baker Upstairs
