Crepes with Homemade Whipped Cream

Crepes with Homemade Whipped Cream

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 eggs
  • 3/4 cup flour (gluten free is OK)
  • 1 cup milk (almond, soy, etc are OK)
  • 1/4 tsp cinnamon (optional)
  • butter or spray oil for pan
  1. Combine all ingredients except pan-coating oil or butter in blender. Blend until completely smooth, with no lumps of flour. The consistency should be like heavy cream.
  2. Heat skillet over medium-high heat and coat with a light layer of oil or butter. Use a paper towel to distribute it evenly, and wipe excess.
  3. Pour approximately ¼ cup of batter into the center of the skillet (it will be four to five inches in diameter). Immediately begin to slowly and gently swirl the batter to create a larger, thinner circle.
  4. Cook until the bottom is solid enough to be flipped (about 15 seconds). Flip and cook other side 15 seconds.
  5. Remove from skillet and serve immediately, or cover with a clean dishtowel and add more crepes to the serving plate.

You can store the batter in the refrigerator for three days. I make a batch every three days. We cook four crepes for breakfast every morning!

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