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
- Mix all ingredients together. It’s best if you can let the mixture rest for a few minutes after mixing.
- Preheat pan on stovetop. Spray with non-stick cooking spray (I use a butter one).
- Add crepe mixture to hot pan (just enough mixture to cover the pan).
- Carefully flip when you can see that visible area is almost congealed. Other side will only take a moment.
- Transfer crepe to serving plate. Fill, roll, and top with your favorite toppings (i.e. nutella, whipped cream, toasted nuts, fresh fruit, syrup).
CARAMEL WALNUT SAUCE
- brown sugar
- toasted nuts
I apologize for not having an actual recipe and quantities.
- First I toasted a couple handfuls of nuts. When toasted, I transferred the nuts to bowl while I prepared the caramel sauce.
- If I remember correctly I used about 4 tablespoons of butter and melted that in a pan on medium heat.
- Then I added about 5 tablespoons of brown sugar and stirred together over the medium heat.
- I then added a couple of splashes of milk, and slowly mixed and heated the mixture until it became a caramel texture.
- Lastly, I added back in the toasted nuts and stirred again.
- 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.
- 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.