From The Kitchen Of Rachelle Underwood

Sunday, October 31, 2010

Candy Bar Crepes

I'm back!!!!!!!!! But, not full time yet. My family and I are moving into our house in Kailua, Hawaii this Tuesday. It is incredibly beautiful here, and I'm excited for what the future brings. I wasn't going to post anything until we got into our house and I could start cooking in a normal kitchen, but tonight I embarked on an amazing recipe. I didn't feel like making anything, and I originally was just going to make scrambled eggs. But, I thought, "ugh, I don't want plain old eggs!". So, I decided to make crepes. I altered a recipe I got online, and loved the way they turned out. Since my kids have a bunch of Halloween candy laying around, my husband thought it would be good to stick a Reeses Peanut Butter cup inside the crepe while it was still hot. So, I did, and it was TDF times 10! If I had whipped cream to go on top, that would just skyrocket this dessert. So, this would be good using any kind of candy bar, just cut it up into small pieces, and place inside the warm crepe...this is really a must.
If you don't want to go the candy route, fresh fruit, or something savory inside like shredded chicken are really good too for this recipe.

Candy Bar Crepes

2 eggs
3/4 c milk
1/2 c water
1 c flour
1/2 tsp salt
1 tbs sugar
3 tbs melted butter

Mix all ingredients thouroughly until there are no lumps. The batter should be like creamy soup. Heat a non-stick skillet to medium high heat, butter or spray if nessessary. Using a 1/4 c measuerer, pour crepe batter into the middle ofthe pan and turn the pan around and around until batter has formed a thin coating . Flip crepe over onto other side after about 4 minutes, cook another 3 mintues. Serve warm, and fill with whatever you would like! (The first crepe never turns out for me, so don't get discouraged on the first one)