Crepes

General Conference Crepes have become a semi-annual tradition at our home. They are easy and delicious!

Crepes
1/2 cup sifted flour
1 cup milk
1/2 tsp. salt
4 eggs
1 tsp. sugar if not dessert crepe

Beat well until smooth. Let rest overnight or at least 1 hour. (I've never done this but it may help.) Pour batter into hot pan and pour off excess. Makes 24.

Crepe Fillings:
Vanilla instant pudding with fruit
Eggs and cheese
Chicken:
1 chicken cooked and cubed
1 can cream of mushroom soup
1 can diced chiles
1/2 cup sour cream
olives
grated cheese

Fold crepes in quarters and fill one pocket.  Or, place the fillings in the center and roll.

 

Kristi's note: We have never let our crepe batter sit overnight (or even for 5 minutes!) and they turn out fine. We like to eat our crepes filled with Nutella, sliced strawberries and bananas, and a sprinkle of coconut.

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