My family loves pizza—all kinds of crust and just about any type of toppings. Unfortunately one person likes thin, one likes pan, another thick; pepperoni, cheese, meat lovers, Hawaiian—not all of us all like the same thing! One thing we can all decide on is crepes!
Aunt Jean turned my kids onto crepes—to them it’s another form of pizza. Of course they like the sweet ones—the sweeter the better—as much chocolate and whipped cream you can possibly add. But we also enjoy ones that are a little healthier for us—with fresh fruit and low-fat Cool Whip. Savory crepes are a favorite of my husband and I. Simple ingredients like sautéed onions and mushrooms in low-sodium broth are terrific. We can make a meal on these. So, next time boredom sets in at your house—give crepes a try—we even make a gluten free variety!
For more great pizza recipes–check out these Recipe Redux blogs!
- 3 eggs
- ⅔ cup milk
- 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
- ¼ teaspoon salt
- ⅓ cup whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- In a small bowl, beat the eggs, milk, melted butter, vanilla, cinnamon and salt until well combined-about 20 seconds.
- Sift the flour into a medium size bowl or a 2 quart measuring cup, and then add the liquid mixture, beating until well combined-about 1 minute.
- Or blend the eggs, milk, butter, vanilla, cinnamon and salt in an electric blender or food processor for 15 seconds; sprinkle in the flour and blend until smooth-about 30 seconds.
- Cover loosely with plastic wrap; let stand for at least 1 hour refrigerated or at room temperature. (The flour will swell to make a softer batter.) Will keep, refrigerated, for up to 4 hours.
- Brush butter on the bottom of a crepe pan or heavy 7-inch skillet.
- Set over moderate heat for about 30 seconds or until a drop of batter sizzles.
- Stir the batter well, pour 2 tablespoonful’s into the skillet, and quickly tip it back and forth so that the batter evenly coats the bottom.
- Cook until the crepe edges are golden brown-about 1 minute.
- Slide a spatula under the crepe, flip it over, and cook for about 30 seconds.
- Transfer to a warm plate.
- Repeat with the remaining batter, re-buttering the skillet when necessary.
- *At this point the crepes can be cooled to room temperature, separated by sheets of wax paper, and stored.
- Refrigerate, wrapped tightly with plastic wrap, for up to 24 hours.
- Freeze, wrapped with aluminum foil and labeled, for up to 1 month at 0°F.
- Serve with your favorite crepe fillings.