Sunnys Fake Crepes Recipes

SUNSHINE CREPES

Steps:

• In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.

FAKE CREPES

Steps:

• Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each.
• On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly. Add 1 or 2 of the tortillas, spread-side up, to the griddle. Spread 1/3 cup marshmallows in an even, single layer over the chocolate spread on each tortilla. Cook until the tortillas bubble in the pan and turn light golden brown on the bottom.
• Using a spatula, quickly fold the uncovered half of the tortilla over the marshmallows, making a half-circle. Press on the top of the tortillas gently to seal. When the marshmallows are slightly melted and spongy, flip the crepe and let stand in the pan until the underside is just hot; do not overcook.
• Transfer the crepes to a cutting board and let stand for 1 minute. Repeat with the remaining butter, tortillas, and marshmallows.
• To serve, put the chopped hazelnuts on a plate. Cut the crepes in half crosswise, and then quickly press the cut side and round edges into the nuts to adhere. Sprinkle additional nuts over the top and serve immediately garnished with banana slices, if desired.

SIMPLE HOMEMADE CREPES

Steps:

• Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs).
• Crack eggs into medium bowl and whisk until nice and thick.
• Add milk slowly.
• Then slowly whisk butter into egg/milk mixture.
• Sift Flour, Sugar and salt into a medium bowl.
• Slowly add flour mixture to egg mixture and mix until smooth.
• Spray an 8-10 inch frying pan (whatever you have on hand!).
• Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook to quickly-- not allowing you to cover the pan), and add around 1/4c of batter to pan and quickly turn pan side to side-- to side, allowing batter to cover the bottom of the pan.
• Batter should make a thin layer on the bottom of the pan.
• Cook until top is no longer wet, and when the underside begins to brown.
• Do not attempt to turn; there is no need to.
• Remove from pan and spread your favorite jam or jelly on them.
• You can also make various desserts with these.
• The possibilities are endless!
• ENJOY!

GRANDMA KNOBEL'S CREPES

Steps:

• Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
• Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
• Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
• Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
• Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.