First thing: The winner of our Waterstone Succulent Giveaway is....Birdie to Be! She has the cutest blog and she was just in Spain! Jealous! Congrats, and we'll be in touch!
You guys I kind of have a little love affair with crepes. They are seriously one of my very favorite sweet treats ever. For Easter brunch my family always makes a feast. Eggs, bacon, toast, fruit, Easter Bread (also delicious), pinalata (I'll tell you more about these savory goodies later) and of course crepes. It's probably the meal that I look forward to the most each year. Sadly, I've missed the past few Easters with my family and I really don't have the time to make all of these goodies myself. This year however, I made an exception: crepes it would be! The good news: they are super easy to whip together and they are oh so delicious. The best way to enjoy them is obviously with a mimosa, but that will have to wait until next year. Have you made crepes before? What's your favorite Easter treat?
If not...the recipe is after the jump - along with filling choices!
Crepe Batter Instructions:
2/3 cup milk
1 tablespoon of vegetable oil
1/2 cup of flour
1/4 teaspoon salt
Beat the eggs then stir in milk and oil. Gradually stir in flour and salt and beat until smooth. Cover and refrigerate for 2 hours. Brush crepe pan with oil (I used a 6 inch round nonstick skillet) and heat until hot. Stir the batter. Add 2 tablespoons of batter to the pan and swirl until it covers the pan. Cook turning once.
(Makes 12 crepes)
Spread your choice of fillings onto crepe and roll, then just heat in the oven and serve!
It seriously takes maybe 30 seconds per crepe.
Selecting the fillings...