Ah, crêpes! Those sweet (or savory) super thin French delights that most of us adore. Over the years I have made many. And over the years I have failed so many times that I almost gave up. But then...I came across this recipe with the adaptation of the honey creme for the sugar and voila - perfection! It also helps that I have a good non-stick pan, nothing super pricey but one without a bunch of scratches and imperfections in it.
Heat and timing are also key here. Do not try and cook it too quickly or you'll burn the butter (and thus the crêpe.) On that note, do not walk away from the stove or you'll have burnt crêpes. It's ok to peek at the underside if you're not sure if it's cooked enough or not. And to be honest, I've even flipped a few back over to get that desired crisp, but delicate, texture.
Most importantly: Make a bunch of them. These are a crowd pleaser and will be gobbled up before you know it. Bon Appétit!
Sweet Honey Creme Crêpes
by Holly K
Adapted from Crepes in Betty Crocker's New Cookbook
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups whole milk
1 Tablespoon Honey Ridge Farms Clover Honey Creme
2 Tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 large eggs
1 cup heavy whipping cream
In a small bowl, whisk together the flour, baking powder and salt. Stir in the milk, Clover Honey Creme, butter, vanilla and eggs and blend until smooth. Let sit 5-10 minutes.
Heat a small non-stick 6" skillet on medium-high heat. Lightly butter the pan and pour 1/4 cup of batter inside. Rotate the pan so that the batter forms a thin, uniform layer. Cook 2-3 minutes until the underside is lightly browned. Gently flip the crêpe and cook another minute or so and golden on the underside. Remove crêpe to a plate. Repeat process with remaining batter.
In a medium chilled bowl, beat the whipping cream with a hand mixer until soft peaks form.
To serve crêpes, top with your favorite fruit and a spoonful of the fresh cream.