Crepes Recipe

Batter

Takes about 15 minutes

1. Get ingredients:
   • 3 eggs (room temperature)
   • 8 oz (1 cup) almond milk
   • 1/4 tsp vanilla extract
   • 1 oz (1/8 cup) vegetable oil
   • 3.5 oz (1/2 cup) sugar (white, granulated)
   • 4.5 oz (1 cup) flour (all-purpose)
   • 1/8 tsp salt
   • digital scale
   • kettle
   • strainer
   • blender
   • airtight storage container (or bowl and plastic wrap)
   • 1/4 tsp
2. Boil at least 1 cup water in the kettle.
3. Add to blender:
   • 3.5 oz (1/2 cup) sugar
   • 4.5 oz (1 cup) flour
   • 1/8 tsp salt
   • 3 eggs
   • 8 oz (1 cup) almond milk
   • 1 oz (1/8 cup) vegetable oil
   • 1/4 tsp vanilla
4. Blend (about 30 seconds).
5. While blending, measure out:
   • 4 oz (1/2 cup) boiling water
6. Quickly add the water to the blender.
7. Blend until well-incorporated (about 30 seconds).
8. Strain through a fine-mesh strainer into a bowl.
9. Set aside. Let rest at room temperature for 30 minutes. (Or cover with lid or plastic wrap and store in the fridge overnight.) While waiting, make the filling.

Berry sauce

Takes about 15 minutes

1. Get ingredients:
   • 1/2 tsp corn starch
   • 1 tsp lemon juice
   • 5 oz (1 cup) frozen berries (or 6 oz fresh berries)
   • 2 tbsp sugar (white, granulated)
   • 1/8 tsp salt
   • pot
   • spatula
   • strainer
   • airtight storage container (or bowl and plastic wrap)
   • 1 tbsp, 1 tsp, 1/2 tsp
2. Wash in cold water and then drain the water:
   • 5 oz (1 cup) frozen berries (or 6 oz fresh berries)
3. Add to pot:
   • 2 tbsp sugar
   • 1/2 tsp corn starch
   • 1/8 tsp salt
   • 2 tbsp water
   • 1 tsp lemon juice
4. Mix with spatula until combined (about 15 seconds).
5. Add the berries to the pot.
6. Cook on medium heat while stirring frequently until thick and bubbly (about 3-5 minutes).
7. Cook and stir for 2 minutes more.
8. Remove the pot from the heat. Turn off the heat.
9. If the berries contain seeds, strain the sauce into a bowl.
10. Set aside to cool. (Or cover with lid or plastic wrap and store in the fridge overnight.)

Filling

Option A: Cream cheese filling

1. Add to mixing bowl:
   • 4 oz (1/2 cup) cream cheese (room temperature)
   • 1 1/2 tbsp sugar (white, granulated)
   • 1/2 tsp vanilla extract
2. Mix well with hand mixer.

Option B: Crème chantilly

Takes about 5 minutes

1. Place mixer mixing bowl and whisk attachment in the fridge for 15 minutes.
2. Attach the whisk to the mixer.
3. Add to mixing bowl:
   • 4 oz (1/2 cup) crème fraîche (cold)
   • 2 tbsp sugar (white, granulated)
   • 1/2 tbsp vanilla extract
4. Mix well on low-then-high speed until stiff peaks form (about 3 minutes).
5. Set aside. (Or cover with plastic wrap and store in the fridge overnight.)

Crepes

Takes about 1 hour

1. If berry sauce was stored in fridge overnight, remove from the fridge. Set aside.
2. If cream filling was stored in fridge overnight, remove from the fridge and whisk quickly if necessary. Set aside.
3. Optionally, place a small bowl of ice water nearby (in case you burn your fingers when flipping the crepes).
4. Get ingredients:
   • crepe batter
   • coconut oil
   • 10-inch diameter frying pan
   • ladle
   • thin flipper spatula
   • plate
5. Using a spatula, spread a tiny bit of coconut oil (about 1/8 tsp) on the frying pan. (If there's too much excess liquid, dump it out.)
6. Set heat to medium-low.
7. Wait until the coconut oil has melted.
8. For each crepe:
   1. With one hand, lift the frying pan, temporarily removing it from the heat.
   2. With the other hand, using a ladle, pour about 1/3 cup of batter into the frying pan.
   3. Immediately tilt and swirl the frying pan so the batter covers the entire bottom of the frying pan.
   4. Place the frying pan back on the heat.
   5. Let cook for about 2 minutes.
   6. Using a flipper spatula, lightly lift the edges of the crepe up, all the way around.
   7. Lift the entire crepe and gently flip it over back into the pan.
   8. Let cook for 1.5 minutes.
   9. Using a flipper spatula, transfer the crepe to a plate to cool. (You can stack the crepes on top of each other; they won't stick together.)
   10. Add a tiny bit of coconut oil to the frying pan and repeat.
9. After about 4 crepes are done, you can start assembling them while you wait for the other crepes to cook. (If you start assembling too quickly, the cream will melt on the hot crepes.)

Assembly

Takes about 15 minutes

1. Take one of the crepes.
2. Using a scoopy spatula, spread about 1/8 cup of cream filling onto one edge of the crepe.
3. Using a spoon, drizzle some berry sauce over the filling.
4. Roll the crepe into a log shape, starting from the edge with the filling.
5. Using a spoon, drizzle some berry sauce on top of the crepe.
6. Optionally, dust with powdered sugar.
7. Optionally, heat up the crepes in the microwave, or serve cool.