I was always too intimidated to make my own crepes. Will they be thin enough? How will I flip them? But on Fathers Day I got up the courage to make them… for my Mom! Yes, it seems a little backwards, but my Mom (the picky eater) doesn’t like eggs and since I was making the Farmers Market Mini Egg Omelets for my Dad, I wanted Mom to be able to join us for brunch, thus I added the crepes!
Total Time: 20 minutes
Ingredients (makes 8 crepes)
- 1 1/2 cups flour
- 2 tbsp sugar (divided)
- 1/2 tsp baking powder
- 2 cups milk
- 2 eggs
- 1 tsp vanilla
- 3 tbsp butter (divided)
- 2 tsp cinnamon (divided)
Start by mixing the flour, baking powder, 1 tbsp sugar and 1 tsp cinnamon in a small mixing bowl.
In a separate bowl melt 2 tbsp of butter and add the vanilla, milk and eggs.
Combine the wet and dry ingredients together and mix well until all lumps are gone.
Pour a small amount of batter into a skillet heated to medium temperature, lift and turn the skillet to thin out the batter.
After 2-3 minutes use a spatula around the edges to loosen it up, then flip.
Remove from the skillet and spread each crepe with the additional tablespoon of butter. Mix together the additional tbsp of sugar and tsp of cinnamon and sprinkle on top of the crepe.
Ready to serve for your favorite Dad (or Mom!)
Click here for printer-friendly version: Cinnamon Sugar Crepes
♣ Vegetarian Option: This recipe is vegetarian.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.