Okay, so I am a sucker for breakfast food, but I love to have it for dinner.  Crepes, or "Swedish Pancakes" as we called them growing up, have a place near and dear to my heart.  This is because my sisters Holly and Heather would make them with me assembly line style when we were younger.  The other night I had them for dinner, and decided to share them with you!  Enjoy!

CREPES

3 eggs

1 ¼ cup milk

¾ c. flour (sifted)

1 T. sugar

½ t. salt

½ t. vanilla

Beat eggs until thick and lemon colored.  Stir in milk and vanilla.  Sift dry ingredients and add to egg mixture.  Mix until smooth.

Drop by tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes.  Turn when underside is light brown.  Remove from pan, spoon melted butter over cake, sprinkle with powdered sugar, and roll up. 

I usually double or triple the recipe – it goes fast!!  You can eat them with syrup, powdered sugar, fresh fruit and whipped cream, etc.  Be creative!  As you can see from the picture, I couldn't make up my mind, so I had fresh peaches, strawberry jam, and syrup :).

Download CREPES.doc  – Printer friendly version 🙂