Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden milk, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crepes, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, teaspoon salt, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping
Don’t you just love easy-to-make recipes that leave room for variation and imagination? I certainly do, and this is one of my favorites!
Whether you’re looking for a quick, savory snack or a fancy dessert for your next dinner party, these crepes will do the trick. You only need a handful of very inexpensive ingredients to make these, and you can fill them up with anything and everything your loving heart desires. Salty or sweet, it’s up to you!
I believe I was in my twenties when I tried these for the first time. These should not be mistaken for pancakes! I had these in a small, family-owned restaurant and I instantly fell in love with the flavors. Since I couldn’t make up my mind, I tried one with a cream cheese and shrimp filling, and another one with fresh peaches, cinnamon and whipped cream. Oh my goodness, I was in heaven!
I didn’t think it was possible to make these at home – well, to be honest with you, I thought it would be way too difficult for my skills. But I was wrong! It’s actually super simple! If you have a skillet in your kitchen, you’re good to go!
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Quick Tip: Use a whisk to mix the ingredients together, to make sure there are no lumps.