I was talking to my husband on his way home from work and he asked what was for dinner, when I told him these crepes his response was, “oh yes!” Generally I would categorize these under “chick foods” and he is definitely not a chick food kind of guy, but these are delicious enough to make the cut. Which says a lot. They are so full of flavor, whip up in a flash and for that one picky child (ahem…not naming names…) you can just roll up some plain crepes, drizzle with syrup and everyone is happy. There’s a reason these have graced our table so many times over the years!
For the crepe: Spread a little butter on the pan then pour in approx. ¼ C of batter; lift and tilt skillet to spread batter
Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned (about 1 min each side)
Flip and cook both sides until cheese is melted
Cut in half for serving, and enjoy!
For the crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
In a bowl combine milk, eggs, oil, and sugar. Slowly whisk in flour and beat until smooth. Heat a lightly greased skillet over medium heat. Spread a little butter on the pan then pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned (about 1 min each side). Cook all the crepes first then set aside.
Deli shaved turkey
Provolone cheese slices
Baby spinach leaves
Salt and pepper
Return a crepe to the skillet over medium heat, On one half of the crepe, layer on cheese, turkey, tomatoes, avocado and spinach. Season with salt and pepper then drizzle with a little ranch dressing. Fold the other half over and heat on skillet (flip and cook both sides) until cheese is melted.
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