Tasty Crepes - No sugar

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand. Typical fillings for sweet: Nutella, Strawberries, Bananas, Whip cream on top. Typical fillings for savory: Scrambled eggs, maple pork sausage and sauteed mushrooms.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and cut all fruit (except bananas) and make all savory items before cooking crepes. You can also make batter ahead of time and leave on counter. The longer you leave batter on counter it seems to cook better at room temp than cold. However, it becomes thicker the longer it sits and you may need to add more water to thin slightly.

Step 2

Melt butter slowly in sauce pan, then let cool slightly, but still liquid form. Them, in a mixer, add all wet ingredients and mix together.

Step 3

Mix dry ingredients together. Slowly add in dry ingredients and mix until batter is smooth. May need to add more milk or water. Should not be thick. Only add tiny bit at a time until right consistency. You will know when you start making crepes if you've gone too far either way.

Step 4

Using a crepe maker set to low heat (mine is set to 2.25 - 2.75) allow to heat up until green light.

Step 5

Pour about 1/4 - 1/2 cup (you'll find right amount) batter into center of crepe maker and then using a wooden batter spreader, lightly, but quickly spread the batter around the crepe maker top as thin as possible.

Step 6

Each side should take maybe 15-20 seconds to cook. Using a flat, thin, long spatula, get under one end of the crepe and simply lift and turn over.

Step 7

Lay each crepe on top of one another on a cooking sheet with another cooking sheet as a lid to keep warm. No parchment paper needed. Butter in crepes keeps them from sticking.

Step 8

Serve warm!

Step 9

Pro tip: if you want to be fancy, melt peanut butter and Nutella in advance in metal bowls gently steamed.