Classic Crepe

Bought this box of Canterbury Naturals Classic Crepe mix stored for awhile. Suddenly I felt like to make it for brunch. Went out to get all sort of fruits home. I bought a box of strawberries, a box of blueberries and some banana. Wow, I cannot believe the strawberry is $4.99 per lb today. But, I still want to get it and make the crepe for my brunch.

Submitted & Photo  by ella

  Time: 15 minutes / Serves 3

  Ingredients: 1PKG Classic Crepe Mix

9 oz of water, 2 eggs & Cooking Spray your choice

How to make it

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BATTER: Place 2 eggs in a medium bowl and blend with a wire whip. Add Classic Crepe Mix 1/3 PKG and 9 oz of water .Continue to whip until smooth. Add remaining water and stir gently until blend. Best add 2 drips of cognac Let batter rest for 5 minutes. COOK: Coat bottom of an 8-inch crepe pan or nonstick skillet with cooking spray; place over medium heat just until hot. Pour 3.5 tablespoons batter into center of pan and tilt to coat pan evenly, or spread with back of spoon to desired size. Cook for 30 seconds or until top of crepe no longer moist and bottom is lightly browned. Bake on one side only. Stack crepe between wax paper sheets until ready to be filled. Crepe may be served as an appetizer. entree or desert. Make approx 36 crepes. FOR SAVORY CREPE: Add 1 teaspoon to the basicc recipe, of the one, or a combinatin of the following spices: Minced Garlic - Onion Flakes-Fresh or Dried Parsley,Oregano or Cilantro(finely chopped)