Today for breakfast we treated the kids to crêpes stuffed with vanilla whipped cream. The only complaint? I should’ve made more! Here’s the recipe. If you plan ahead, it’s a breeze:
Whipped Cream Stuffed Crêpes
Crêpe batter: 1 cup flour – pinch of salt – 1 cup milk – tablespoon vegetable oil – dash of maple syrup – 1 egg
Whipped Cream: 2 quarts heavy cream – three heaping spoonfuls of powdered sugar – 1 teaspoon vanilla extract
Combine dry ingredients and mix. Consistency should be a little runny. For whipped cream, combine ingredients and whisk until cream is thick enough to form stiff peaks. Store in the freezer while you return to the crêpes. Heat stainless steel pan over medium heat. Brush with vegetable oil to prevent sticking. While pouring batter over pan, tilt the pan to spread the batter. The thinner the better. Promptly flip as crêpes will brown quickly. Stack completed crêpes on a single plate to retain heat. After all the crêpes are done, stuff them with the whipped cream & finish with maple syrup. Delicious!
Tip: Make lots of crêpes and store any extras in the freezer for later.
Extra Tip: Don’t inform your children about the extras, or else there won’t be any.