1/2 cup all purpose flour
1/2 tsp. salt
1 1/2 cups milk
2 Tbsp. butter, melted
3 eggs
In medium bowl whisk all ingredients together until smooth. Batter should be consistency of whipping cream (that's whippING cream not whippED cream says Dione... You can beat this stuff for days and it will never reach the consistency of WHIPPED cream, don't ask me how I know.)
Refrigerate batter 30 minutes. Heat crepe pan (or a non-stick pan with rounded sides says Dione) over medium high heat until hot; brush with oil. Pour 3 Tbsp. batter into pan; tilt pan so batter covers bottom of pan. (Actually better yet, have Scott do this part, says Dione... cuz he's really good at it and can flip them up in the air with ease.) Cook crepe until light brown on both sides, turning once. Repeat until all batter is used. Cool crepes. Place waxed paper between crepes when stacking.
Note from Dione: While the crepe is still hot, top with any combination of: chocolate chips, nutella, nuts, whipped cream, powdered sugar, syrup or pretty much whatever makes you happy. The recipe, which I got from the Carnival Creations cookbook says it makes 20 but Scott never gets that many.
(recipe contributed by Dione)
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I first had these on a Carnival Cruise to Mexico. I believe I gained at least 10 lbs. on that cruise and I blame 9 of them on these Crepes.
These are wickedly good. I'm not much of a night-person so I told Scott before the cruise not to expect me to be up all night partying every night. That was before I learned about the crepe bar, open from 1am - 2am.
And that's when I developed a special relationship with Francisco, the crepe maker. You know, the kind of relationship where he knew my exact order before I said a word. Francisco would start working on my crepe order before I'd even reached the front of the line. I'll always remember Mexico. But mostly I'll always remember Francisco. And those crepes.
If you ever see Francisco, tell him I said hello... and please ask him to send a "To-Go" bag.
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