What's for Dinner: Homemade Crepes

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So earlier today, I was craving something sweet (this is happening way too often lately). For a long while, I couldn't think of what I wanted... but finally I thought to make crepes!

They were delicious! Today, I served it alongside ice cream, chocolate sauce and strawberries, In the past, I've done a combination of strawberries, bananas and whipped cream [that I put inside the crepes and rolled up]. Both are sure to satisfy a sweet tooth!

I tried, of course, to make it as healthy as I could. I didn't put any oil in my crepe batter and limited [powdered] sugar to about a tablespoon. You couldn't even tell the oil was missing, and it tasted great.


For my crepes, I used:

• 1 cup of [all purpose] flour
• 1 and 1/4 cups of [1%] milk
• 1 tablespoon of [powdered] sugar
• 1 egg

Note: I used powdered sugar so it incorporated in the batter easily.

To make the crepes:

1. Mix all the ingredients for the crepes together, until it is of a nice [and thin] consistency. And no lumps.
2. Over low to low-medium heat, heat up a non-stick pan that is sprayed with non-stick cooking spray.
3. Pour 1/4 cup of the batter into the pan, making sure to quickly swirl the batter around in the pan so the whole bottom of the pan is coated in a nice and thin layer. It cooks very quickly, so you have to be quick and also keep an eye on it.
4. Cook for about a minute [or until the bottom is lightly golden brown] before flipping the crepe and letting it cook for another minute [or until it too is golden brown]. I found it to be easiest to flip the crepes using my hand. It's so delicate that with a utensil it was breaking.
5. Repeat with the rest of the batter.

The above quantities made about 8-9 crepes.

Be creative in what you use to serve along them: basically whatever you like!

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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