SWEET CREPES Lisa Boyd’s

Valentine’s Day and sweets go hand in hand. Enjoy this deliciously sweet and festive dish for breakfast, lunch, and dinner! View How-to videos at BakerBoyd.com.

Happy Valentine’s Day!

crepe ingredients:

1 cup whole milk

2 large eggs

¼ cup granulated sugar

2 tsp vanilla extract

1 cup All-purpose flour

¼ tsp Kosher salt

2 tbl melted butter

Whipped cream ingredients:

½ cup heavy whipping cream

1 tlb maple syrup

½ tsp vanilla

Lisa Boyd – Baker Boyd’s Batch Cooking Classes | Recipes | Baked Goods

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Contact: bakerboydsbatch@gmail.com crepe directions:

1. Measure milk into 4-cup or larger liquid measuring cup. Add all other ingredients except butter. Whisk together by hand or using an electric whisk or emulsifier. Add melted butter last. Mix well.

2. Heat frying pan on stove over medium heat.

3. Once pan is warm, melt 1/8-1/4 TBL butter all around pan. Pour 1/4 cup batter into the center of the pan and immediately swirl pan around to move batter evenly around the pan. After about a minute and when the edges of the crepe start to pull away from the pan, take a rubber spatula and run it around the pan underneath the edge of the crepe.

4. Carefully turn crepe over to continue cooking on the other side.

5. Serve warm and dressed with your favorite toppings.

Favorite crepe combos:

1. Sliced strawberries, bananas, chocolate hazelnut spread topped with whipped cream

2. Lemon zest, lemon juice, granulated sugar

3. Sliced fresh peaches, whipped cream, caramel sauce, and a dash of cinnamon

Whipped cream directions: Combine ingredients into bowl. Whip with stand mixer, hand mixer or by hand until cream is thick, careful not to overmix as it will turn into butter.