Here’s a recipe the kids can be hands-on with in the kitchen. And it’s a wonderful Sunday brunch item.
Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1 cup all-purpose flour
- 2 large eggs
- 1⁄2 cup 1% milk
- 1⁄2 cup water
- 1⁄4 tsp. salt
- 2 Tbsp. butter, melted
- 2 Tbsp. canola oil
- 1⁄2 cup raspberry jam
- In a large mixing bowl, mix together the flour and the eggs. Gradually add in the milk and water, stirring until smooth. Add the salt and melted butter. Beat until smooth.
- Lightly oil a skillet and heat over low heat.
- Pour the batter into the skillet, using approximately 1⁄4 cup for each crepe. Tilt pan in a circular motion, so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula; turn and cook the other side. Remove from pan. Repeat with remaining oil and batter.
- Top crepes with jam and serve.