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