Homemade Filled Crepes

Name: Homemade Filled Crepes
Prep time: 10 min
Cook time: 24 min
Yield: 8
Ingredients: 1 cup flour sifted; 1 tsp sugar; 1/4 tsp salt; 1 1/2 cups whole milk; 3 large eggs; 2 tbsps unsalted butter melted; 2 tsps pure vanilla extract

Crepes at home? Go for it! This recipe makes it easy to enjoy homemade crepes any time of day, stuffed with decadent crepe fillings like chocolate hazelnut, strawberries and ricotta and peanut butter banana.

10m

PREP TIME

24m

COOK TIME

130

CALORIES

7

INGREDIENTS

Servings: 8 (1-crepe)

Ingredients

1 cup flour, sifted
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons McCormick® All Natural Pure Vanilla Extract

KEY PRODUCTS

INSTRUCTIONS

1 Whisk flour, sugar and salt in small bowl; set aside. Place milk, eggs, butter and vanilla in blender container; cover. Blend until smooth. Add flour mixture; cover. Blend about 10 seconds or until well blended and smooth, scraping sides as needed. Let batter rest 10 minutes. Whisk before cooking.

Test Kitchen Tip: Not in the mood to break out your blender? You can certainly make the crepe batter by hand. Beat milk, eggs, butter and vanilla in large bowl with wire whisk until well blended. Gradually add flour mixture, whisking until batter is smooth. If you have a few lumps, pour batter through a fine mesh sieve, scraping with a spatula to break up any lumps. Allow to rest 10 minutes before cooking.
2 Heat large (12-inch) non-stick skillet on low heat. Spray skillet with no-stick cooking spray. Increase heat to medium. Pour 1/3 cup batter into center of pan, tilting and shaking pan gently to spread batter and coat bottom completely.
3 Cook just until top is dry and edges start to brown, about 2 minutes. Carefully flip crepe using a wide spatula. Cook until bottom is lightly browned, about 1 minute. Remove crepe to wire rack. Repeat process with remaining batter, spraying skillet lightly with no-stick cooking spray before cooking each crepe. (Separate crepes with parchment paper to keep cooked crepes from sticking together, if desired.) Serve crepes warm or at room temperature, filled with your favorite toppings. (See Tips below for some of our favorite filling options!)

Test Kitchen Tip:
Chocolate Hazelnut Filling: Spread crepe with 2 tablespoons hazelnut spread. Sprinkle with 1/4 teaspoon McCormick® Ground Cinnamon (or 1/4 teaspoon McCormick® Ground Ginger). Fold crepe in half to enclose filling, then fold in half again to serve. (Nutrition Information Per Serving: 333 Calories, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 135mg, Carbohydrates 37g, Fiber 2g, Total Sugars 24g, Protein 8g)

Strawberry Ricotta Filling: Mix 2 tablespoons ricotta cheese, 1/2 teaspoon McCormick® Pure Vanilla Extract and 1 teaspoon sugar in small bowl. Spread mixture evenly over crepe. Top half of the crepe with 1/4 cup very thinly sliced strawberries. Fold crepe in half to enclose filling, then fold in half again to serve. (Nutrition Information Per Serving: 213 Calories, Total Fat 9g, Saturated Fat 5g, Cholesterol 94mg, Sodium 161mg, Carbohydrates 24g, Fiber 1g, Total Sugars 11g, Protein 9g)

Peanut Butter Banana Filling: Spread crepe with 2 tablespoons peanut butter. Sprinkle with 1/8 teaspoon McCormick® Ground Cinnamon. Top half of the crepe with thinly sliced banana (about 1/2 small banana). Fold crepe in half to enclose filling, then fold in half again to serve. (Nutrition Information Per Serving: 391 Calories, Total Fat 23g, Saturated Fat 7g, Cholesterol 82mg, Sodium 257mg, Carbohydrates 33g, Fiber 3g, Total Sugars 13g, Protein 13g)