Crepes with Hot Fudge and Raspberries

I tried a recipe for Father's Day breakfast this morning that was so delish! I LOVE Crepes and regret that I haven't made them in a long time. For the toppings on my Crepes today, I made a Hot Fudge Sauce that you'll find a link to below, then I lightly powdered them with powdered sugar, and finally topped them off with a few raspberries. Ooooo they were divine. Both this Crepe recipe and the Hot fudge recipe came from Our Best Bites. Enjoy!

Basic Crepes
Recipe by Our Best Bites

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling. Top sweet crepes with with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.



Makes 12-14 8" crepes