December 14, 2012

Crepes and Filling


1 cup milk
1 cup flour
1/2 cup water
1/2 cup melted butter
1 pinch salt
1 TBS sugar
4 beaten egg whites

 Crepe Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups  milk
4 egg yolks, slightly beaten
2 TBS butter
1 TBS plus 1 tsp. vanilla

1.  To Make Crepe Filling:  In a saucepan mix together sugar and cornstarch.  Add salt and milk.  Add egg yolks, butter and vanilla.  Heat and stir together until mixture thickens.  Remove from heat and set aside to cool until crepes are ready. (Or make earlier and refrigerate until ready to use.  Cover with a piece of waxed paper layed right on mixture so it doesn't get a skin on it.)

2.  To Make Crepes:  Mix together the milk, flour, water, melted butter, salt, and sugar.  Fold in beaten egg whites.   Cook in a hot skillet.  (I sprayed my skillet with nonstick cooking spray.)  Pour a small amount of batter and tilt pan to spread out. Flip over after crepe is lightly browned on one side to cook other.  (I got about 10 crepes.)

3.  Serve crepes with filling inside topped with slices of fruit.  Top with whipped cream and more fruit if desired.

From Jodi Y.


  1. I am making this for the second time and we totally love it! DO you mind if I share it on my blog?

  2. Glad you like it. Go ahead and share it on your blog.