I thought I would try this recipe from Bon Appetite magazine. It worked beautifully! Crepes
3 large eggs
1 1/4 cups whole milk
2 1/2 Tbs Pernod
1/2 tsp salt
1 cup all purpose flour
Whisk eggs in a large bowl. Whisk in milk, Pernod, and salt. Add in flour a little at a time until well blended. Let the batter rest at room temperature for 1 hour under a towel.
Heat a 10 inch skillet on medium-high heat (not too hot or they'll scorch). Spray skillet with no-stick cooking spray. Pour in 1/4 cup of batter and swirl. After about a minute, you'll see the edges start to brown. Flip it and cook on the other side for around 30 seconds. Stack crepes between parchment paper until ready to use. You can also cover with foil & store in the fridge.
Homemade Whipped Cream
1/2 pint whipping cream
2 Tbs sugar
1 tsp vanilla
Chill bowl in the freezer for at least 10 minutes before you start to get the best results. Beat whipping cream until it starts to firm (about 1 min.), then add in the sugar and vanilla. Continue to beat until it forms peaks (around 5 min.). Store in the fridge until you're ready to use.
I served this with the crepes folded over and added whipped cream and fresh berries on top. You can also roll the crepes and add in a variety of toppings to make it how you like. This was a great 4th of July sweat treat!
3 large eggs
1 1/4 cups whole milk
2 1/2 Tbs Pernod
1/2 tsp salt
1 cup all purpose flour
Whisk eggs in a large bowl. Whisk in milk, Pernod, and salt. Add in flour a little at a time until well blended. Let the batter rest at room temperature for 1 hour under a towel.
Heat a 10 inch skillet on medium-high heat (not too hot or they'll scorch). Spray skillet with no-stick cooking spray. Pour in 1/4 cup of batter and swirl. After about a minute, you'll see the edges start to brown. Flip it and cook on the other side for around 30 seconds. Stack crepes between parchment paper until ready to use. You can also cover with foil & store in the fridge.
Homemade Whipped Cream
1/2 pint whipping cream
2 Tbs sugar
1 tsp vanilla
Chill bowl in the freezer for at least 10 minutes before you start to get the best results. Beat whipping cream until it starts to firm (about 1 min.), then add in the sugar and vanilla. Continue to beat until it forms peaks (around 5 min.). Store in the fridge until you're ready to use.
I served this with the crepes folded over and added whipped cream and fresh berries on top. You can also roll the crepes and add in a variety of toppings to make it how you like. This was a great 4th of July sweat treat!
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