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8
Combine flour, sugar, baking powder and salt in a bowl.
Whisk in milk, eggs, butter (melted), vanilla until smooth.
Set your Crêpe Maker & Griddle to medium heat and add a small pat of butter (or
cooking spray). Pour ½ Cup of batter into the pan and use the spreader (included) to spread
it evenly and thinly into a 6–8-inch diameter circle. Cook until the batter no long looks shiny
(1-2 min).
Run the spatula (included) around the edges of the crepe, then flip the crepe and cook the
other side for 1-2 minutes, until golden brown and cooked through. Repeat until all batter
has been used.
Filling: Beat the cream cheese and milk for 3-4 minutes then add the powdered sugar and
vanilla until well combined. If desired, mix the strawberries with 1-2 tsp. of sugar (optional,
only if strawberries need to be sweetened)
Spread about 2 Tbsp of the cream cheese filling, down the center of the crepe. Fold the
sides of the crepe over onto the center and top with banana and strawberry.
Savory Smoked Salmon and Cream Cheese Crêpe (Serves 8); Preheat 3-5 min.
Ingredient
•
1 ½ Cup milk
• ½ cup water
• 6 Tbls. butter (melted)
• 3 large eggs
• 1 ½ cups all-purpose flour
• ¾ tsp salt
• 8 oz. soft cream cheese
• 2 Tbls soft butter
• 2 Tbls lemon zest
• 1 shallot (medium size) minced
•
¼ cup capers (rinsed and
chopped)
• 1 Tbls dill (minced)
• Ground pepper (to your liking)
• 3 Cups spinach (baby)
• 1 Tsp EVOO (extra-virgin olive
oil)
• 1 Tsp balsamic vinegar
• ½ lb. thin sliced Smoked Salmon
• 2 tomatoes (thinly sliced)
Directions:
Mix flour and salt in a bowl and in a second bowl, whisk 3 eggs, milk, water, and melted
butter. Then combine both bowls into one and whisk. Strain the batter and refrigerate for
45-60 min.
Filling: blend the cream cheese with the butter, lemon zest, shallot, capers, dill, and season
with pepper. Refrigerate until Crêpes are ready. Combine and toss the spinach, olive oil,
and balsamic vinegar.
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