Crepes... and they were easy!

The past few days have brought me out of my cooking slump. Yesterday I was searching for recipes to use up my frozen strawberries, and the first thing that came to mind were strawberry shortcakes. But I wanted something even lighter. Biscuits just sounded too heavy at the moment. SO, I found a recipe for crepes.

I'd heard rumors that it takes a few tries to be perfect at crepe-making; that it's a little tricky to get the hang of. Well, forget that. As long as you have a nonstick frying pan you're golden.

Here's the recipe, thanks to Dave Lieberman. I modified the directions a little bit, because I hear it's way easier to make in a blender (which is true). I swear you will sing its praises. (Photos to come... I didn't take any last night but I still have leftovers, which we will have for breakfast and I'll take some then. *EDIT* - pics added!).

Sweet Crepes

• 3/4 c. all-purpose flour
• 1 tsp salt
• 1 c. milk (preferably whole)
• 2 eggs
• 2 tbsp sugar
• 1 tbsp melted butter, plus more for cooking crepes
• 1/2 tsp vanilla extract

Pour the milk in a blender. Start blending and slowly pour in flour & salt, followed by sugar, eggs (one at a time), melted butter, and vanilla. Cover and let rest in the fridge for 1 hour.

Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter and swirl around so it lightly coats the surface. Add 1/3 cup of the batter and move your wrist (while holding the pan) in a circular motion to coat the bottom of the pan w/ batter. Cook about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat w/ remaining batter.

On the left is Tiegan's crepe, which I spread a little strawberry jam inside and rolled up like a taquito. She LOVED it. On the right is mine, which I realize looks a little creepy... but I promise you it was amazing.

Seriously, it's easy. The flipping part can be a little tricky without ripping the crepe, but I just slid a spatula underneath and grabbed the edge with my fingers to pick it up. When they're done, they slide right out of the pan - no picking up necessary. We filled ours with a strawberry reduction I made out of the frozen strawberries & a little sugar in a saucepan. Topped with whipped cream of course ;)