Joanna Gaines's Crêpes
Magnolia Table, Volume 2
Notes
Gluten-Free: Substitute oat or almond flour instead of all-purpose flour.
Vegan: Substitute flax eggs instead of whole eggs and oat or almond milk as a substitute for the whole milk.
Ingredients
- 1 cup all-purpose flour
2 large eggs
3/4 cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
- Options for filling:
Macerated strawberries
Lemon curd
Sliced bananas and ground cinnamon
Whipped cream with fresh berries
Nutella
Directions
- In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight.
- Heat a dry nonstick medium skillet over medium heat for about 3 minutes. Pour about 1/4 cup of the batter into the center of the pan and tilt in a circle to thin it out. Cook for 20 to 30 seconds, carefully flip the crêpe using a spatula, and cook for another 10 seconds.
- Remove the crêpe and lay it on a plate. Repeat to make more crêpes, working quickly but gently, to avoid tearing. Stack the crêpes on the plate to keep them warm.
- Fill the crêpes with your filling of choice and roll up carefully. Dust with powdered sugar and serve.
Information
- Category
- Breakfast/Brunch
- Yield
- 10-12 servings
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Total Time
- 29 minutes, 59 seconds