Yes, it's a great day. Because I made crepes. I am going to try to give you the recipe too, but I kinda just winged it when I was doing it. And this is so a "semi-homemade" type recipe.
What you need:
1 batch of Pamela's pancake mix, prepared by directions
2 extra eggs
1/4c to 1/2c milk (or water if you are casein free)
Prepare a batch of pancakes according to the directions on the package. You could probably use other brands too or make your own pancakes from scratch. Then you add the 2 extra eggs and mix well. Then add milk to achieve the right consistency. I really don't remember how much I added. If you have ever made crepes then you know the batter needs to be pretty runny. If you have never made crepes then I am not very helpful, sorry. Melt butter in a frying pan preheated at medium heat. Pour about a 3 inch diameter circle into the pan and quickly swirl it in circles so that the batter spreads out into a thinner, bigger circle. It may take a few tries to get the hang out swirling it. You need to be ready to swirl as soon as you pour the batter in. Cook for about 30 seconds, then loosen with a spatula and flip. Cook about 20 seconds on this side and then remove to wax paper. You can stack these with wax paper in between so they don't stick.
You can fill or top a crepe with pretty much anything you want. This is what we like to do.
Fill with Philadelphia pre-made cheesecake filling (Yes, you can buy it pre-made! I know. Yay!)
Roll up and top with thawed frozen, sweetened strawberries and syrup.
Top with whipped cream.
Delicious! And really bad for you. Enjoy!
What you need:
1 batch of Pamela's pancake mix, prepared by directions
2 extra eggs
1/4c to 1/2c milk (or water if you are casein free)
Prepare a batch of pancakes according to the directions on the package. You could probably use other brands too or make your own pancakes from scratch. Then you add the 2 extra eggs and mix well. Then add milk to achieve the right consistency. I really don't remember how much I added. If you have ever made crepes then you know the batter needs to be pretty runny. If you have never made crepes then I am not very helpful, sorry. Melt butter in a frying pan preheated at medium heat. Pour about a 3 inch diameter circle into the pan and quickly swirl it in circles so that the batter spreads out into a thinner, bigger circle. It may take a few tries to get the hang out swirling it. You need to be ready to swirl as soon as you pour the batter in. Cook for about 30 seconds, then loosen with a spatula and flip. Cook about 20 seconds on this side and then remove to wax paper. You can stack these with wax paper in between so they don't stick.
You can fill or top a crepe with pretty much anything you want. This is what we like to do.
Fill with Philadelphia pre-made cheesecake filling (Yes, you can buy it pre-made! I know. Yay!)
Roll up and top with thawed frozen, sweetened strawberries and syrup.
Top with whipped cream.
Delicious! And really bad for you. Enjoy!
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