Good Morning. It’s cold enough for the polar bears to visit today! I’ve made a lovely Irish coffee and warmed up the mince pies for my guest Lindsay Below.
Under the name B.K Below she writes romance and speculative fiction. Under her full name, Lindsay Below, she writes young adult and middle grade fiction.
You can check out her fairytale romance story, Unveiling His Princess, coming January 3rd from Liquid Silver Books. Visit her online or on her blog.
I have to say I LOVE this cover. So without further ado, here is her mouthwatering Crepe delight!
1 1/2 cups flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
1/2 tsp vanilla
butter or oil to grease pan
Please note: If you're making this for a family of four or more, you might want to consider doubling or tripling the recipe. This one only makes about 12 crepes, and I've found that 12 is almost never enough!
Measure flour, sugar, baking powder, salt into a bowl. Stir in milk, eggs, and vanilla. Beat until smooth.
Grease a frying pan with butter or cooking oil. I use canola, personally. Using a ladle, pour about 1/4 cup of batter into pan. Tilt pan until batter covers the bottom (these will be thin -- you want them to be!). As the crepe cooks, make sure to jostle the pan a bit to make sure it doesn't stick to the bottom. It should slide easily. When lightly browned, flip the crepe with a spatula (I own an extra-huge spatula for this because my flipping talents are zilch). When other side is browned, remove from heat and put on a plate (repeat until batter is gone).
Now this is the fun part! Bring out the jellies, jams, peanut butter, nutella, honey, fresh fruit, whipped cream, chocolate syrup, maple syrup -- you name it. Fill crepe with spreads, fresh fruit, custard, or cream (or nothing at all, like my mother enjoys them), roll it up tightly and drizzle with syrup. For a festive touch, bring out the crushed candy cane to sprinkle on top!