Directions:
Combine all ingredients in a blender or whisk it. If blender, pulse until batter is smooth.
Scrape down any dry flour stuck to the sides of the blender to ensure ingredients are evenly
combined. Avoid over-running the blender as you do not want a lot of extra air in the batter.
Heat 1/8 tsp of butter in your Crêpe Maker (more will be needed during your cooking).
Pour ½ cup of batter from the blender, using your accessories that are included, spread the
batter into a thin layer across the Crêpe Maker. It takes some practice to get the hang of
pouring the batter into the Crêpe Maker with one hand while simultaneously spreading the
batter, spread the batter into a smooth, thin pancake.
Cook the batter over med-low heat and use the spatula (included) for flipping. Watch the
batter in the pan as it cooks. As soon as the wetness disappears from the top of the crêpe
(approx. 1-2 minutes), run a spatula around the edges and under to loosen it from the
Crêpe Maker.
Run the spatula (included) around the edges of the crepe, then flip the crepe and cook the
other side for 1-2 minutes, until golden brown and cooked through. Repeat until all batter
has been used. You can keep them warm in the oven while you cook up the rest or fill and
sprinkle with powdered sugar and top with fruit or any topping of your liking and eat while
you continue to cook.
You can fill the Crêpes with anything you heart desires. Butter and lemon, chocolate,
bananas, and cream, or savor it up with ham, cheese, and tomatoes.
Using a batch of the Simple Breakfast Crêpes Recipe above:
Boston Cream Pie Dessert Crêpes Filling:
Pastry Cream Filling Ingredients:
½ Cup granulated sugar
¼ Cup cornstarch
½ tsp. salt
4 egg yolks
1 tsp vanilla extract
½ cup heavy whipping cream
Directions:
Small bowl, separate egg yolks and whisk gently. Set aside. Next, in a saucepan over
medium heat, whisk together sugar, cornstarch milk and salt. Stir and heat until it begins to
thicken (approx. 5 minutes). Pour about 1/3 of the sugar mixture into the whisked egg yoks
and stir. Then pour the entire egg yolk mixture back into the saucepan and continue
cooking over medium heat for 1 minute. Remove from heat and stir in the vanilla and
transfer to a larger bowl.
Chocolate Sauce Ingredients:
1 Cup chocolate chips
3 tbs butter
Splash of Cream or milk
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