Ever since I went to Max Brenner’s Chocolate by the Bald Man, I have been craving crepes. I spoke to a friend not long after that lunch and was informed that I could make homemade crepes. She assured me that I didn’t need need a large hot plate and that little tool that was in the crepe shop I worked at briefly when I lived in Reading, PA.
I gave it a try and wish I hadn’t. It was not good at all.
Then I went to New York for a friend’s Parisienne-style birthday celebration and they were making crepes like it was nobody’s business. I learned two things: A whisk is essential and the pan has to be extremely hot.
Saturday, I was a woman on a mission. If I was going to get this crepe-making business down-pact, it was going to be that day.
What you will need:
Crepe batter
– 1/2 cup of flour
– 1 tsp of vanilla extract
– 1 egg
– milk
– 2 tsp of sugar
Filling
– 2 bananas
– 1 cup of strawberries
– 1 tbsp of cream cheese
– 1/4 of orange juice
– 2 tsp of sugar
– confectioners sugar
Preparation: Spray a pan with cooking spray and put on medium heat. While the pan is heating mix the flour, vanilla extract, egg, milk and 2 tsp of sugar together to make the crepe batter. The mix should be thinner than pancake mix. Add milk to your discretion. Make the filling by mixing the cream cheese, orange juice and remaining sugar together and set aside. Slice the bananas and strawberries and set aside. When you are all done, lightly coat the pan with a layer of the batter.
Let it cook on both sides for about at least a minute. You may have to peek underneath just to ensure it’s cooked to your liking.
Thinly spread the cream cheese filling all over the crepe.
Then add the pre-sliced strawberries and bananas to the crepe.
A trick I learned from the birthday celebration is to close the crepe with a dollop of the filling you are using. I added a touch of whip cream to the top with some extra strawberries and bananas. I also sprinkled some confectioners sugar on top. Voila! you have a simple and delicious homemade crepe.
Happy Hump Day!
