Growing up, my sisters and I used to eat crêpes a lot. In Dutch they're called "pannekoeken". Made either from scratch or from a mix. We would fill them with jam, or drizzle them with honey or "stroop" which is a dark sugar-based syrup (darker and thicker than the pancake syrup here), or... (don't laugh) brown sugar. Guess which one was my favorite filling? :o)
I made the batter last night using my immersion blender (quarter recipe). When I got up in the morning around 4:30am, I made 4 crêpes. I ate 2: one filled with homemade Plum Preserves and the other filled with... I'll let you guess that one :o) I'm fully prepared to be ridiculed :o)
|A quarter recipe gave me 4 beautiful crêpes|
|Perfect breakfast: a Plum Jam filled crêpe, a brown sugar filled crêpe and some grapes! Bon appetit!|
- I made a couple changes to the recipe: I added a bit of vanilla and I used 1% milk without any problems.
- When you flip the crêpe over, I like to lightly press and continuously rotate it so it gets browned evenly all over.
- My go-to recipe for crêpes has a lower egg-to-milk/flour ratio which I prefer, but Melissa's crêpes were very tasty too.
- A big thanks to Jaime for a wonderful pick. You can find the recipe HERE.
- Don't forget to check out the other SMS bakers.