Recently, a friend of mine jokingly accused me of being secretive with my recipes. She even had a dream about it. Of course, they were crazy delicious cupcakes, not crepes, in the dream, but nevertheless, it got my wheels turning (very squeaky these days).
I love to cook. LOVE to cook. I don't have much time for it these days, but every once in a while, I throw some stuff into a bowl and it works. Here's the latest adventure: Vanilla Bean Crepes with Coconut. I made these three times before I finally took out a set of measuring cups and spoons and attempted to record exactly how much of the ingredients I was using, and what the heck I did to make them. Hopefully these will turn out. This blog is specifically for you, Melissa - I expect a full report back, and I apologize if they don't live up to the dream cupcakes!
Vanilla Bean Crepes with Coconut
4 Large eggs
1/2 c. milk
1 vanilla bean, scraped
1 Tbsp coconut oil, warmed to liquify
2 Tbsp sugar
Pinch of salt
1/2 c. flour
1/4 c. shredded coconut (optional)
Whisk together the first 6 ingredients in a large glass bowl, blend well. Sift in flour slowly, whisking while you add. Stir in coconut, if using. Heat a round, appx 9" frying pan under medium heat with 1 Tsp coconut oil to start off the crepes. Ladel 1/4 c. per crepe and swirl around pan to distribute evenly. Cook until lightly browned, then flip. The second side will cook quicker than the first, so be sure to keep a watchful eye on those beauties! Serve warm with brown sugar, cinnamon, and maple syrup.
There you have it! Bon appetit!
