Sunday Lunch {Part II}

so now, onto our delightful dessert - Crêpes!

It's my absolute absolute favorite dessert ever! The best part is, you can choose different toppings and create a custom dessert perfect for you! This time we used fresh strawberries, cheesecake filling, whipped cream, nutella, bananas, and chocolate syrup. We mixed and matched the toppings to make our perfect crêpes.

Crêpe recipe:

• 3 eggs
• 1 1/2 cups flour
• 2 cups milk
• 2 tablespoons melted butter
• a pinch of salt
• 1/2 tsp vanilla (omit when making savory crêpes)

Pour the flour and salt in a bowl and break the eggs in the middle. Mix into a thick batter. Add the melted butter, and while whisking, pour the milk gradually, little at a time. Mix until you get the perfect texture: neither too thick nor too liquid. It must be thinner than pancake batter with no lumps**. Leave the batter to sit in the fridge for a while if you can, or else start making the crêpes.

To make the crêpes, heat a little butter on a medium size, flat, NON-STICK pan and pour on a thin layer of the batter. The trick here is to lift the pan off of the heat, ladle the batter onto the pan and swirl it around until it forms a thin, even layer, then put it back on the heat. When the one side is lightly browned, flip it to the other side.
**{helpful HINT: the consistency of the batter should be thin enough to easily spread smooth across the pan, but thick enough that it doesn't break when you flip it over.}
Repeat until all the batter is gone, then top with your favorite toppings [strawberries, bananas, blueberries, peaches, whipped cream...etc...or the classic combo - lemon juice and powdered sugar, YUM!] and Enjoy!!

PS. By omitting the vanilla extract, this recipe can be used for savory crepes as well! Just add some shredded chicken with white sauce and melt some cheese on it, or add spinach and mushrooms for a healthy twist. The possibilities really are endless.