Chad’s crepes – a family secret
Chad’s crepes (this makes a lot of crepes halve it for less than 4-5 adults)
9 eggs
2 cups of flour
2 cups of milk (this is more to eye, the mix should mix easily while on the second to lowest setting inside a blender)
1 cup of sugar
1 tablespoon of vanilla
2 tablespoons of melted butter
Cinnamon to taste
A pinch of salt
The most important part of the recipe is to get the consistency of the batter correct. It should not be too thin or too thick. You know you have made them correctly if you can eat them by themselves without anything on them. They are just sweet enough, not flaky and not too thick. We fill them berries, nutella, vanilla yogurt, bananas or any combination thereof. We top them with powdered sugar, syrup, or simply lemon and powdered sugar.
You can also make bacon and eggs and use the crepes to wrap it up like a burrito.
You can also fill it with bananas, ice cream, and put caramel sauce inside them for banana’s fosters for a desert.
INSTRUCTIONS:
Put the eggs in a blender, and mix in the flour while the eggs blend (making sure not to whip the eggs). Add the milk followed by the rest of the ingredients.
Cook on a griddle on medium heat. I have a “wooden T” tool used specifically for making crepes which help even out the batter in a circle. You dip the T in water so it glides over the top of the crepe. You want to thin it out a bit so that the crepes are the right thickness. If you don’t have a T, then you can tilt and swirl the batter on the griddle to thin it out. I have also done them in a large non-stick pan. If you don’t have a T, then a pan is easier to thin the batter in.
