Simple Sweet Crepe with Almond Extract and Allspice

Breakfast  |  Crepes
This crepe recipe also sounds delicious.
Picky Palete’s
Creamy Lemon Blueberry Crepes
gather
whisk [or fork]
mixing bowl
skillet
silicon spatula [if you have one]

whisk together
2 Eggs
1 C. [Skim] Milk
1/2 tsp. Almond Extract
1/2 C. Cornstarch
1/2 C. Flour
1 Tbsp. Oil [Canola, Vegetable]
2 tsp. Sugar
3/4 tsp. Baking Powder
1/4 tsp. Salt
A Pinch of Ground Allspice

Refrigerate 20 minutes. Then stir.

Heat 8-inch [suggested size] skillet over medium-high heat [you may need to add a bit of butter/oil to the pan if it is NOT a nonstick pan]. 

Add roughly 2 Tbsp. batter to skillet. [I surrendered to the 1/4 cup measure.]

Tilt and rotate the pan until the batter coats the bottom of the pan. Add more if needed.

Once crepe edges look dry, use silicon spatula to lift and flip the crepe. 

After a few seconds/after the flip side is browned, transfer crepe to a plate.

sweeten the deal [optional]
Nutella + Strawberries [sliced] + a sprinkle of Confectioner’s Sugar/Cocoa Powder

Touch of Butter + Syrup

notes
I found myself wishing I’d doubled/tripled the recipe, and haven’t yet.
If you do,  I’d love to hear how you feel the recipe holds up.

Recipe: Family Circle, May 2013, pg. 12

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