Crepes are a family favorite recipe in our family. We eat them for dinner, for dessert and for breakfast. You name an occasion and we serve crepes–baby showers, wedding showers, birthday breakfasts, brunch with ladies, etc. This Basic Crepe recipe is so versatile and the best part about it is you can make these ALL from food storage! Yep, you heard me right. You can make them with fresh eggs or you can make them with Thrive Life’s Powdered Eggs and milk. No matter how you make them, this recipe will be a family favorite for many years to come.
Best part about these crepes is Thrive Life’s Eggs and milk are on sale this month! Stock up before these prices are gone. Milk is 60% off. Um, YES! Stock up today. Here are the links so you can stock up:
* Thrive Life Powdered Milk (60% off)
*Thrive Life Powdered Eggs (25% off)
Such important items to have in your food storage! You can also use half whole wheat flour for extra fiber if you wish.
Regular recipe with fresh milk and fresh eggs:
Ingredients
- 3 eggs
- 1 cup plus 2 Tbs. milk
- 3 Tbs. butter melted
- 1 cup flour
- 1/4 tsp. salt
- 1 Tbs. sugar
- 3 cups fresh fruit of choice
- 1 cup Nutella or yogurt
Instructions
- Combine all the crepe ingredients in blender container; blend about 1 minute. Scrape down sides with spatula, and blend about 30 seconds more. To cook, heat crepe on medium-high heat just hot enough to sizzle a drow of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover the bottom of the pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Fill crepes with cream filling, yogurt, fresh fruit, or pie filling.If you using powdered eggs or milk in this recipe, simply add the egg and milk portion of water to the blender and then the dry milk and eggs to the water. Blend until smooth and then continue making the recipe with the rest of the ingredients added to the blender. Cook and serve as normal.
Recipe made with all food storage ingredients:
Ingredients
- 6 Tbs. water
- 3 Tbs. egg powder
- 1 cup water
- 3 Tbs. powdered milk
- 3 Tbs. cooking oil
- 1 cup flour or a little more to your desired consistency
- 1/4 tsp. salt
- 1 Tbs. sugar
- 3 cups fresh fruit of choice
- 1 cup Nutella or yogurt for filling
Instructions
- Combine all the crepe ingredients in blender; blend about 1 minute. Scrape down sides with spatula, and blend about 30 seconds more. To cook, heat crepe on medium-high heat just hot enough to sizzle a drow of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover the bottom of the pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes. Fill crepes with cream filling, yogurt, fresh fruit, or pie filling.
- If you using powdered eggs or milk in this recipe, simply add the egg and milk portion of water to the blender and then the dry milk and eggs to the water. Blend until smooth and then continue making the recipe with the rest of the ingredients added to the blender. Cook and serve as normal.
