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“These crepes are delicious and you can personalize them with what ever filling you want. I like to use strawberry jam but people I have made it for enjoyed it with maple syrup and brown sugar, different flavored jams, nutella and bananas, for desert I make it with fresh fruit and ice cream then drizzle some melted chocolate over top. Some people eat it with a fork and knife but kids enjoy holding it in their hands once it's wrapped up and eating it (make sure the other end is kept up so the insides don't fall out lol). I usually make lots at once so that if there is any left over I can have it for breakfast the next day :)”
READY IN:
15mins
SERVES:
12
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, butter, vanilla, and cinnamon; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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