Homemade crepes! Super simple, easy, basic buttery crepe recipe. Absolutely amazing. And stuffed with strawberry salsa and cinnamon roll syrup. YUM!
This recipe has become my basic crepe recipe go-to. And for good reason. They are so buttery and amazing. And so versatile. See these Nutella crepes with maple butter. And these banana’s foster crepes.
The most important part is a skillet. You can use whatever medium size skillet you have. But it doesn’t really matter the size because all it will determine is the size of your crepes. The taste will be the same no matter what you use. 🙂
There are crepe skillets. But I haven’t actually ever tried them because I don’t want to buy another kitchen gadget. And I actually like using a skillet. Because 1) I already have it. And 2) you can tip the skillet to get the batter to spread out. There’s nothing fancy to it. It’s so easy and simple.
Cinnamon syrup and a fresh strawberry salsa. See below for the recipe to those:
Combine the 1 cup sugar, 1/2 cup light corn syrup, 1/4 cup water, 3/4 teaspoon ground cinnamon in a medium saucepan. Bring to a boil over medium heat and stir for 2 minutes. Remove from heat, let cool for about 5 minutes, and slowly stir in 1 (5 ounce) can evaporated milk. Set aside.
Wash, de-stem, and finely chop (almost mince) 1 quart of strawberries. Transfer to a medium bowl and stir in 2 tablespoons powdered sugar. Cover and refrigerate until ready to use.
These would be so good with cinnamon sugar apples and salted caramel on top.
Or do a S’more combination with semi-sweet chocolate chips, crushed graham crackers and marshmallows
Or go savory and do thinly sliced black forest ham + melted sharp cheddar cheese.
The options are endless!