mkmac4
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Registered: 06-2006
Location: Illinois
Posts: 147
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Vanilla Crepes with Caramel Sauce
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup non-fat milk
- 1/2 cup water
- 1 cup flour
- 1/2 stick soft, room temperature butter
- confectioner's sugar (optional)
Caramel Sauce
- 1 cup sugar
- 1/2 cup water
- 1 cup cream
1. in a large mixing bowl, beat eggs, add vanilla extract and cream in your butter.
2. when combined, add milk and water then slowly add flour in batches, while continuously beating the mixture until smooth.
3. heat your non-stick skillet and pour in a 1/4 cup measure worth of batter. tilt your skillet around to spread the batter. crepe is ready to flip with the sides loosen up and turn light brown and the center is relatively dry (no droopy batter). flip with a spatula and brown other side.
4. serve with caramel sauce and dust with confectioner's sugar.
Caramel Sauce
1. in a saucepan, pour in the water and sugar. heat on high and bring to a boil.
2. when mixture has reduced, thickened and turned a golden color, remove from heat and stir in your cream.
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2/16/2009, 2:44 pm
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