- Difficulty
- Easy
- Preparation
- 20 minutes
- Cooking time
- 15 minutes
- Servings
- 12
- 1 ¼ Cup
- a2 Milk® Whole
- 1 Cup
- All purpose flour
- 2 Tbsp.
- Sugar
- 1/8 tsp.
- Salt
- 3
- Eggs
- 2 Tbsp.
- Butter, melted
- 1/2 tsp.
- Vanilla
Suggested Fillings and Toppings (Per Crepe)
- ½ tsp.
- Chopped fresh herbs
- 2 Tbsp.
- Shredded cheddar cheese
- 3 Tbsp.
- Ricotta cheese
- 3
- Fresh mushrooms
- 1 Tbsp.
- Chopped sun-dried tomatoes
- 1/3 Cup
- Homemade Yogurt
- 2 Tbsp.
- Almond butter
- 1 Tbsp.
- Dark chocolate chips
- ¼ Cup
- Fresh or frozen berries
- 1 Tbsp.
- Chopped pecans
- 1. In a mixing bowl, whisk together the flour, sugar and salt. Set aside.
- 2. In a blender, combine the milk, eggs, butter and vanilla. Slowly add the dry ingredients and blend until the batter is smooth.
- 3. Pour ¼ cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat. Cook for 1-2 minutes before flipping to brown the other side.
- 4. Allow the crepes to cool slightly. To serve, fold over with fillings and add toppings as desired.
