The first crepe I can remember eating was in San Francisco as a young teenager. Since then the only food labeled crepes I had were those I made myself. I had been blessed with having German pancakes my Opa and Mom made me during my lifetime that were basically the same thing but I had never learned their recipes. Looking for German pancakes online led me to what we always called: “Dutch baby.” Another family favorite. I decided to stay with this crepe recipe. I love how versatile they are. They can be made sweet, sour, salty or savory or some kind of blend of all. Filled with anything from jam to bacon bits to fresh fruit or custard or whipped cream. They are even delicious just with a little butter. My toddler loves them plain and ran off with pieces as soon as I finished cooking them!
You will need:
*2 tbsp sugar (white or raw have both worked for me)
*2 cups of milk (I used one cup plain kefir with one cup cashew so alternatives things work well)
*1 cup flour
*1 tbsp melted butter
*1 tsp vanilla extract
*1/3 tsp salt
*oil or butter for cooking
*fillings and toppings of choice
Depending on the size of your pan and ladle use 3/4 to 1 full scoop of mixture. I used 3/4 at first but moved up to 1 full scoop as my first one was so thin it broke easily. I put my pan on the side then swish the mixture in a circle around the pan until it was even.
Cook on each side for 1-5 minutes. I cook mine on low to avoid burning and encourage even cooking. So mine take longer. I keep mine warm in the oven while I cook the others as it can take some time to make a batch.
Use one of these dodads that I can never remember the name of to loosen up the sides as it’s frying. It helps them from crisping up too much and makes it also easier to get a spatula under to flip it.
I topped all of them with butter and powdered sugar! So decadent and delicious! You can use a whipped topping with fresh fruit or a multitude of other toppings and fillings. So many possibilities! Enjoy!