Last summer we spent our 4th of July on the coast of California. We have a large family so feeding everyone is a real feat. That’s why I chose this yummy crepe recipe, it’s quick, easy and delicious! In fact, I make them so much that I have the recipe memorized (it’s pretty basic). The best part is that they can be used for breakfast or dessert! Enjoy!
4 Eggs (well beaten)
1 C. Vanilla Almond milk (normal milk is just fine, however the almond milk gives it the perfect taste.)
1 C. Flour
1/2 C. Sugar
Spread two large circles of batter on your pancake skillet, then flip when they are golden brown.
This syrup is disastrous to diets, but absolutely delicious! Special thanks to The Morning Runner
1 C. Sugar
1/2 C. Butter
1/2 C. buttermilk (I use at least a cup)
1 Tb. Corn syrup
1/2 tsp. Baking Soda
1 tsp. Vanilla
Mix everything but baking soda and vanilla. Bring to a boil for at least 2 minutes, then add the baking soda and vanilla.