Wednesday, September 1, 2010

Nom nom!

Yesterday I was in the mood for crepes…

So that is what I made myself for lunch.  I consider myself a pretty decent crepe-maker, so they turned out yummy as usual and I was immensely full.  It may not have been a healthy lunch, but it was a delicious one.


(crepes with homemade caramel walnut sauce) 


(Makes 8 to 14 crepes depending on the size pan used.)

  • 4 eggs
  • 1 1/3 cups milk
  • 2 tablespoons melted butter (or oil)
  • 1 cup flour
  • 1/2 teaspoon salt
  1. Mix all ingredients together.  It’s best if you can let the mixture rest for a few minutes after mixing.
  2. Preheat pan on stovetop.  Spray with non-stick cooking spray (I use a butter one).
  3. Add crepe mixture to hot pan (just enough mixture to cover the pan).
  4. Carefully flip when you can see that visible area is almost congealed.  Other side will only take a moment.
  5. Transfer crepe to serving plate.  Fill, roll, and top with your favorite toppings (i.e. nutella, whipped cream, toasted nuts, fresh fruit, syrup).


  • butter
  • brown sugar
  • milk
  • toasted nuts

I apologize for not having an actual recipe and quantities.

  1. First I toasted a couple handfuls of nuts.  When toasted, I transferred the nuts to bowl while I prepared the caramel sauce.
  2. If I remember correctly I used about 4 tablespoons of butter and melted that in a pan on medium heat.
  3. Then I added about 5 tablespoons of brown sugar and stirred together over the medium heat.
  4. I then added a couple of splashes of milk, and slowly mixed and heated the mixture until it became a caramel texture.
  5. Lastly, I added back in the toasted nuts and stirred again.
  6. Add more butter, milk, or brown sugar if necessary until the correct consistency is obtained.  You want to make sure you have enough sauce once the nuts are added.
  7. Turn heat to low to keep the sauce warm while serving.

Credit: All photos taken by me.  Crepe recipe from an unknown source (sorry, I’ve had it since middle school).  Caramel walnut sauce recipe improvised by me on the fly.


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