Jessica: Johnstone’s Vin Blanc

I’ve always been intrigued by fresh, warm crepes and always order then when dining out.  I’ve seen others make them before too, but always  thought I needed to allot several hours to "figuring them out".  Today, I learned this is NOT so!! The batter whipped up in a matter of seconds and using a non-stick pan on medium heat created the perfect crepe in mere minutes!! And I didn’t have one single crepe “act up” on me. I’ve tried several delicious fillings including:

Savory

• "Spinach and Artichoke"
• "Asian-Style Chicken"

Sweet 

• "Sauteed Bananas with Chocolate Sauce"
• "Peanut Butter with Bananas and Dates"
• "Cinnamon-Sugar with Honey"

 

Whole Wheat Crepes with Flax

(Makes 4-5 crepes)

• 1/4 cup whole wheat flour
• 1/4 cup all purpose flour
• 2 Tbsp ground flax seed, optional
• 1 egg
• 3/4 cup milk
• 1/8 teaspoon salt
• 1 tablespoon butter, melted

1. Mix everything in a large bowl.
2. Pour 1/4 cup ladle of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.

Asian-Style Chicken Crepes

Jessica
Durham, NC
Johnstone’s Vin Blanc