On any other Mack Truck Day I would have just had cereal for dinner...but I'd eaten the last of it that morning. It was time for Weeknight Crepes.
How to Make Weeknight Crepes in 20 Easy Steps:
(Please accept my apology now for the inferior quality of these photos. I think my camera was also hit by a big 'ol truck on Monday, and I was in no state to fiddle with the settings or lighting.)
Step 6: Measure out and add your wet ingredients - milk, melted butter, vanilla...
Step 15: Choose your fillings. Building a pyramid is entirely optional but highly recommended. Mayonnaise is not actually recommended as a filling, but highly recommended when in need of a sixth member of your spreadable fillings pyramid.
adapted from the Betty Crocker Cookbook
Makes 12 crepes (or 3 if you quarter the recipe)
1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 tbsp butter or stick margarine, melted
1/2 tsp vanilla
2 large eggs
Butter, stick margarine, or shortening
Spreadable fillings such as peanut butter, jam, Nutella
Sliced fruit, berries, chocolate chips, etc.
1. Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Whisk until smooth.
2. Lightly butter 6- to 8-inch skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.
4. Spread your spreadable filling on a crepe and add fruit; roll up. Top with whipped cream.