Caramel and Cookie Butter Crepes
Quick and easy crepes that require no special ingredients, methods, or pans, but end up thin and beautiful the way a crepe should!
Servings: 24
Ingredients
Crepe Batter
- 2 large eggs
- 2 Tbs vegetable oil
- 1 Tbs sugar
- 1 cup flour
- 1 1/3 cup whole milk
- 1/2 tsp vanilla
Toppers
- Caramel sauce
- Cookie Butter
- Whipped cream
- Powdered sugar
Instructions
- Put all crepe batter ingredients in a food processor or blender, and blend/process until mixed well. It should be easy to pour.
- Heat an 8-9 inch skillet over medium low heat.
- Spray the skillet with cooking spray.
- Pour a scant 1/3 cup into the skillet, and tilt it to cover the bottom of the pan.
- Let cook about a minute until edges start to lift and look crisp, and center bubbles, then use a flat edged spatula to flip the crepe.
- Cook another twenty to thirty seconds.
- Remove from pan and stack until you use all the batter up.
- Then spread cookie butter across the crepe, fold it up, and top with whipped cream and caramel sauce!
Notes
You can really top these crepes with whatever you want. Because I was making sweet toppings I added vanilla to the batter, just leave the vanilla out if you want to have savory, or if you want to do a combination.