I tell y’all- I like to be fancy. Like today’s blog title? Don’t worry, it’s totally nothing scary. It just means “Crepes Two Ways.” If you noticed on Instagram this weekend, we ate crepes twice. I can’t help it- they’re easy to make, require few ingredients, and are just plain delicious.
There’s a place in Waco that’s open only just on Saturdays when the farmer’s market is held. I absolutely LOVE it. It’s called “Co-Town Crepes.”
Co-Town Crepes is owned by my friend from school, Courtney, and she’s an absolute sweetheart. Any free Saturday morning that I get, I head over to the Waco Downtown Farmer’s Market and visit Courtney to small talk and grab a crepe (or two if Mathew/Austin come along).
There are some (and a very FEW some) Saturdays when Mathew and I can’t make it down to the market (whether it’s from sleeping in, having errands to run, or being out of town). If it’s several weekends in a row that we have to miss out, we start to get the crepe craving.
I decided to search (and perfect) my very own crepe recipe. Of course, I don’t have an awesome and fancy crepe machine like Co-Town Crepes and I don’t have a cool whipped cream aerator, but I make due. I ended up making crepes two different ways (and DUH we had to “taste test”) because I knew y’all would start salivating once I put our crepe pictures on Instagram.
Basic Crepe Recipe (serves 4-6)
1 cup flour
1 cup milk
1/2 cup water
1/4 tsp. salt
1 tsp sugar (I use Splenda)
2 tbsp melted butter
Heat a non-stick pan to medium/ medium-high. While pan is heating, mix ingredients in a large bowl. Your batter should be like a very runny pancake batter. Spray your pan lightly with cooking spray (Pam). Use a 1/3 cup measuring cup and scoop batter into it. Pour batter into middle of the pan. Once batter is in pan, pick up pan by the handle and use your wrist to swirl the batter to cover the surface of the pan (it should be a thin layer). Let cook until edges look see-through and cooked, and use spatula to flip (or if you have tough hands like me, just use your fingers). Cook for about 30-45 seconds more until crepe is golden and brown.
|Pour your batter in the middle of your lightly greased pan.
|Pick up pan and use your wrist to swirl batter until you
get a thin layer.
|Cook crepe until edges look done and middle is almostdone.
|Crepe should turn out like this. Thin, golden, and browned.
It should also be soft, not crispy!
|Pour blueberries, sugar, water, and lemon juice in small pot.
Cook on medium, stirring constantly, until turned into a sauce.
|Spread lemon/cream cheese mixture on half of crepe.
Fold crepe in half.
|Fold crepe in half again!
|Pour blueberry sauce on top.
|Dust crepe with powdered sugar. Eat!
|Cut bananas into thin slices.
|Spread tbsp Nutella on half of crepe
|Fold crepe in half.
|Fold crepe in half again to make triangle.
|Add powdered sugar to dust over your crepes or put a dollop of whipped
cream on top! Enjoy!