Caprese Crepes

#40: Promising a post but being waaay too lazy. #SCP

Sorry…

The secret to these great crepes are ceramic pans!!! No oil needed! These were light, a little sweet, and really easy! They were a tasty snack/dinner…Although I could have eaten more.
Caprese Crepes | SkinnyCookProblems

AllRecipes Recipe: Original serves 12, but I scaled it down to 8 servings. It made about 8 crepes, in a small-medium pan.

Ingredients:
2/3 C. flour
3/4 tsp. white sugar (You could use less, for this savory recipe!
1/8 tsp. salt
2 eggs
1 1/3 C, milk
1 tablespoon and 1 teaspoon butter, melted

Toppings:
Tomatoes
Cheese
Balsamic reduction
Basil, chiffonaded

 

1. Combine all Crepe ingredients to make a thin batter.
Caprese Crepes | SkinnyCookProblems
2. In a medium-heated pan, use 2 T. of batter per crepe. Cover the bottom of the pan!
3. When you can see bubbles through (like a regular pancake), loosen the edges of the pan and flip!
4. You’ll know the crepe is finished when it is no longer eggy in the center.

Caprese Crepes | SkinnyCookProblems

first one out: too eggy 😦

Caprese Crepes | SkinnyCookProblems

Better with practice!


5. Top with caprese toppings, or wrap them up inside. A bruschetta base would also be delicious inside.
6. Drizzle with balsamic reduction, giving it that sweet tang. TIP ABOUT MAKING A BALSAMIC REDUCTION: DON’T SNIFF IT WHILE HOT. YOUR BRAIN CELLS WILL DIE. That is all.
Caprese Crepes | SkinnyCookProblems
7. Top with Parmesan cheese, or mozzarella if you’ve got it! I forgot cheese at first, so I had to add some in after I already took a bite. It adds a nice salt to it.
Caprese Crepes | SkinnyCookProblems

ENJOY!

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