CommonGround volunteer Amy Johnson shares Joanna Gaines's Crêpes recipe with Pure Nebraska..
Ingredients
- 1 Cup All-Purpose Flour
- 2 Large Eggs
- 3/4 Cup Whole Milk
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 3 Tablespoons Butter
Options for filling:
- Macerated Strawberries
- Lemon Curd
- Sliced Bananas and Ground Cinnamon
- Whipped Cream with Fresh Berries
- Nutella
Instructions
- In a blender, combine the flour, eggs, milk, 1/2 cup water, sugar, vanilla, salt, and butter and pulse to combine for about 1 minute.
- Let the batter sit in the fridge to rest for at least 20 minutes or overnight.
- Heat a dry nonstick medium skillet over medium heat for about 3 minutes.
- Pour about 1/4 cup of the batter into the center of the pan and tilt in a circle to thin it out.
- Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds.
- Remove the crêpe and lay it on a plate.
- Repeat to make more crêpes, working quickly but gently to avoid tearing.
- Stack the crêpes on the plate to keep them warm.
- Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.
Video
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