My favorite is a simple one which I got to taste in Pier 39 Fisherman's Wharf, SF in a quaint crepe store. It only had melted Ghirardelli (since it is located just across the wharf) chocolate chips filling with a dallop of whipped cream on top. I made one and the photo is below.
** sweetened whipped cream and sliced fresh fruits such as strawberries, kiwis, peaches
**nutella and sliced bananas
**melted chocolate chips
**and many more just let your creative juice flow
*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches
*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches
1 1/2 cups sifted all-purpose flour
3 teaspoons sugar
1/2 teaspoon baking powder
4 whole eggs
1 cup fresh milk
1 cup water
1/2 teaspoon vanilla
2 tablespoons melted butter
1/2 cup vegetable oil
Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom
Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.
Makes approximately 14 (7 inch crepes).
**with melted chocolate chips as filling and a dallop of sweetened whipped cream on top
**nutella and sliced bananas
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