Crepes

Crepes

2 large eggs

1 cup milk

1/3 cup water

1 cup flour

2 T sugar

1 t vanilla

2 T melted butter

In a blender, blend the eggs, milk, water, flour, sugar, vanilla and butter for 5 seconds, or until smooth. Stir down and repeat, if necessary. Cover and refrigerate for at least 1 hour or up to 24 hours. (I skip this step by adding about 3 T more flour.) Mix batter, and cook in a crepe pan.

Cream Cheese Filling

1 eight oz package cream cheese

2/3 c heavy cream

1/2 cup powdered sugar

1 t vanilla

Mix with a hand mixer until well blended.

Crepe Fillings and Toppings

Cream Cheese Filling

Nutella

Whipping Cream

Powdered Sugar

Cinnamon Sugar

Bananas

Strawberries

Raspberries

Blueberries

Camille Ebert

Maple Blueberry Syrup

1 cup pure maple syrup

1 cup frozen blueberries

Boil syrup and blueberries until reduced to 1 cup, about 13 minutes. Cool slightly. Serve warm over pancakes.

Camille Ebert

Caramel Banana Syrup

2 large bananas, peeled, divided

1/4 cup (1 stick) butter, melted, divided

1/2 cup (packed) golden brown sugar, divided

1/4 cup water

1 teaspoon vanilla extract

Cut bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat. Spoon over pancakes.

Camille Ebert

Maple Apple Syrup

2 tablespoons (1/4 stick) unsalted butter

3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices or 1/2 inch cubes

1 tablespoon plus 1/2 cup pure maple syrup

1/2 teaspoon ground cinnamon

Additional maple syrup and butter

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon. Spoon over pancakes and add additional syrup and butter if desiered.

Camille Ebert

Buttermilk Pancakes

• 1 cup all purpose flour
• 2 tablespoons yellow cornmeal
• 2 tablespoons (packed) golden brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup plain whole-milk yogurt
• 1 large egg
• 1 1/2 tablespoons unsalted butter, melted

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed.

Camille Ebert