Tuesday, February 28, 2012

Britny's Kitchen


1/2 cup Milk (You can substitute with whatever kind of milk you use. I use soy.)
2/3 cup Water
1/4 cup Butter, melted (I use vegan butter, Smart Balance Light)
2 tablespoons Vanilla Extract
1 cup All Purpose flour
1 tablespoon White Sugar
1/4 teaspoon Salt (I just shake the salt shaker a few times)
1 tablespoon Vegetable Oil (If you have a nut allergy, you can use olive, canola or other. Sometimes vegetable oils are derived from legumes, a peanut is a legume.)
Powdered sugar to top

In a medium bowl mix milk, water, melted butter and vanilla.
In a small bowl mix flour, sugar and salt.
Whisk flour mixture into milk mixture until it is smooth.
Cover and refrigerate for 2 hours. (If you don't have that kind of time, just put it in the freezer for a little bit so that it thickens up. I would use this time to get together what you will be filling your crepes with.)

Cook on skillet at medium to medium-high heat. (If it is not non-stick use the oil to wet the skillet.)

Fill with sliced strawberries, peaches, berries or what you prefer. (My son is silly and likes grape jelly in his lol.) Add some powdered sugar over top and enjoy! 

1 comment:

  1. Love all your recipes and allergy free options! Great site!!