Crepes Galore!

"Weekends don't count unless you spend them doing something completely pointless."  ~Bill Watterson

Traditional Sweet Crepes

So, it's Saturday and the middle of finals for my comrades and I. Why not enjoy the weekend to the fullest and make some crepes I thought. I've been dying to make some of these for awhile anyways.

I decided to make two kinds: Chocolate Crepes and Traditional Sweet Crepes. Below are recipes and Pictures of my process. For those of you who have never made crepes, they are super easy. Personally, I think they are easier than Pancakes. You can serve them with anything too, from fresh fruit and Marscarpone to Nutella and jam. These are both sweet crepes, but maybe sometime I'll made savory crepes for you too :)

Crepe Toppings

Traditional Sweet Crepes

0.75 cups flour
1 teaspoon salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter
0.5 teaspoon vanilla extract

Mix all ingredients together in a bowl until smooth. Wisk if needed until the lumps are gone.

Heat and grease a non-stick skillet, 8 to 15 inches. Heat should be on about medium high.
Add about 1/3 of a cup of batter to the pan and quickly swirl until pan is coated or batter is not spreading any longer. Flip when crepe looks solid and not liquid, or after about 1 minute. Let other side cook for another minute or so, then remove from pan and eat :) Repeat until batter is gone.

Chocolate Crepes

1 cup flour
3 tablespoon unsweeted cocoa powder
2 tablespoons sugar
2 large egg whites
1 large egg (whole)
1 teaspoon of oil (Canola)

 Mix all ingredients together in a bowl until smooth. Wisk if needed until the lumps are gone.

Heat and grease a non-stick skillet, 8 to 15 inches. Heat should be on about medium high. 

Add about 1/3 of a cup of batter to the pan and quickly swirl until pan is coated or batter is not spreading any longer. Flip when crepe looks solid and not liquid, or after about 1 minute. Let other side cook for another minute or so, then remove from pan and eat :) Repeat until batter is gone.

Both of these batters can be refrigerated in a closed container (Tupperware or a jar works great) for up to a day.