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September 06, 2011

Sweet Crepes


Eggs 2 large
Vanilla extract 1 teaspoon
Sugar 2 teaspoons
All purpose flour 1 cup
Milk ½ cup
Water ½ cup
Unsalted butter for pan greasing


In a blender take all the ingredients and blend them. Blend till all smooth. Refrigerate the batter for 2 hours.
Grease the 9 inches non stick pan and place over medium heat. Fill ¼ cup ladle with batter, pour the batter in the pan and quickly swirl the pan so the batter covers the entire pan. Cook the crepe by shaking the pan from time to time, until the crepe begins to bubble and turn to brown. Turn the side of the crepe and slightly brown from this side too. Dish out the crepe and fill it with fruits or cream or anything you love to eat and fold the crepes (roll it or make it triangle in shape).