Here is what you’ll need!

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Servings: 20-25 crepes

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CREPE INGREDIENTS
2 cups flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk

PREPARATION
1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk ½ cup at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour ⅓ cup of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp. Remove from heat and cover with a paper towel to make sure the crepes stay moist.

Chocolate Strawberry Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
½ cup chocolate hazelnut spread
10 strawberries, sliced
Powdered sugar

INSTRUCTIONS
1. Spread half of the chocolate hazelnut spread on half of the crepe.
2. Lay half of the strawberries on the chocolate spread.
3. Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
4. Repeat with the other crepe.
5. Dust with powdered sugar, then serve!

Caramel Banana Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
Whipped cream
Caramel sauce

PREPARATION
1. In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
2. Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
3. Remove from heat and cool.
4. Spread half of the banana mixture on half of one crepe.
5. Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
6. Repeat with the other crepe.
7. Serve with whipped cream and a drizzle of caramel sauce!

Berry Cheesecake Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons lemon juice
¼ cup sugar
¼ cup powdered sugar
1 8-ounce block cream cheese, softened
Powdered sugar to garnish

PREPARATION
1. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
2. Cook for about 2 minutes, then remove from heat and cool completely.
3. Mix the cream cheese with the powdered sugar until smooth.
4. Spread half of the cream cheese mixture on one side of the crepe.
5. Spread half of the berries on top of the cream cheese.
6. Fold the crepe over the berries, then fold in half.
7. Repeat with the other crepe.
8. Serve with powdered sugar!

S’mores Crepes
Servings: 2

INGREDIENTS
2 crepes (above)
2 graham crackers, broken into small pieces
2 (1.5 ounce) chocolate bars, broken into chunks
1 cup mini marshmallows
Chocolate sauce
Graham cracker crumbs

PREPARATION
1. Preheat oven to 350°F/175°C
2. Layer half of the graham cracker pieces, the chocolate chunks, and the marshmallows on one side of a crepe.
3. Fold the other side of the crepe over. Fold the crepe in half.
4. Repeat with the other crepe.
5. Bake the crepes for 10 minutes, until the chocolate and marshmallows are slightly melted.
6. Serve with chocolate sauce and graham cracker crumbs!

Music provided by Warner Chappell Inc. Used with permission