Crepes 4 Ways Recipes

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Steps:

• Make the crepes: Add the eggs, salt, sugar, vanilla, flour, Lala® Crema, and water to a blender and blend on high speed for 1 minute, or until smooth. Let the batter rest for 10 minutes before using.
• Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom is golden brown. Flip and cook until golden brown on the other side, 1-2 minutes more. Transfer the crepe to a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
• Dulce de Leche: Spread each crepe with 1 tablespoon of dulce de leche, then sprinkle with ¼ teaspoon flaky salt. Fold the crepes in half, then in half again to make triangular shapes.
• Drizzle each crepe with the remaining dulce de leche and top each with 1 tablespoon chopped pecans and a sprinkle of the remaining flaky salt. Enjoy!
• Spicy Cinnamon Chocolate: In a small bowl, stir the cayenne into the melted chocolate until combined.
• Spread each crepe with 1 tablespoon of the chocolate, then sprinkle with ¼ teaspoon cinnamon. Fold the crepes in half, then in half again to make triangular shapes.
• Swipe a small smear of the remaining chocolate on the top of each crepe and top each with a sprinkle of the remaining cinnamon. Enjoy!
• Almond Butter & Apple: In a small bowl, mix together the almond butter and 3 tablespoons of maple syrup until smooth.
• Spread each crepe with 1 tablespoon of the almond butter mixture, then spread with 1 tablespoon applesauce. Fold the crepes in half, then in half again to make triangular shapes.
• Top each crepe with a few slices of apple, then drizzle with the remaining maple syrup. Enjoy!
• Berries & Crema: In a small bowl, mix together the Lala® Crema, powdered sugar, ½ teaspoon lemon zest, and the lemon juice until smooth.
• Spread each crepe with 1 tablespoon of crema mixture. Then, sprinkle with ¼ cup chopped berries. Fold the crepes in half, then in half again to make triangular shapes.
• Drizzle the crepes with the remaining crema mixture and sprinkle with remaining ½ teaspoon lemon zest. Garnish with more berries. Enjoy!