recipe swap

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Recipe Swap: Crepes

I got this recipe from my dear friend, Tammy, the owner of the Frugal Families website, and it is one of our favorite things to have for breakfast. It’s quick and easy, and it makes a lot. I usually double the recipe and keep the extras in the fridge for the kids to grab over the next few days.

Just remember, it may take a few tries for you to get the hang of spreading the batter evenly, but it’s not hard to do.

Crepes

(Double)

3 large eggs

6 large eggs

2/3 cup milk

1 1/3 cups milk

2/3 cup water

1 1/3 cups water

¼ tsp. salt

½ tsp salt

3 Tbs. oil

6 Tbs oil (or 1/4 cup + 2 Tbs)

1 cup all-purpose flour

2 cups all-purpose flour

Put eggs in blender and blend slightly.

Add milk, water, salt, and oil. Blend well.

**For sweet crepes, add 1 – 2 Tbs. sugar and 1 ½ to 2 tsp. vanilla here.**

Gradually add flour, blending well.

Let stand for at least 30 minutes in the refrigerator. This can be left to stand overnight in the refrigerator, but will need to be blended slightly before use.

Use a small nonstick skillet (an 8-inch skillet works well) – spray lightly with oil. Heat pan to medium heat. Pour ¼ cup batter in middle of pan and move in circular motion to spread batter thinly. Cook about 30 seconds, flip, and cook on 2nd side for about 15 seconds.

Fill as desired and enjoy!

**This recipe doubles easily and freezes well!**

Here’s a recipe for savory crepes that I’ve not tried yet, but I plan to very soon!

If you like this recipe, you might also like:
Basic Frugal White Bread
Easy Yeast Rolls
Crescent Dinner Rolls

This post is linked to:

Grocery Cart Challenge’s recipe swap
Foodie Friday
Friday Feasts

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Crescent Dinner Rolls

 

As promised, I’m posting my recipe for the crescent dinner rolls. The original recipe also came from my friend Tammy at Frugal Families, but I modified it a bit and we like it much better this way.

This is another very easy bread recipe. They’re easy to make, and they freeze well! Just freeze after rolling them up, and then pull out the desired amount about 1-1/2 hours or so before dinner time (depending on the temp in your house). They thaw quickly and rise quickly. I love keeping these in my freezer to use when I can’t/don’t want to spend all day in my kitchen. I hope you enjoy these.

Crescent Dinner Rolls

1 cup hot water
1/2 cup honey
1 stick butter, melted
4-1/2 to 5 cups bread flour
1 tsp salt
2 Tbs yeast
3 eggs
1/2 stick butter, softened
  1. Pour honey & butter in mixing bowl; add hot water and stir well.
  2. Add 2 cups of flour, salt, & yeast; mix on low. Beat in eggs 1 at a time on medium speed until well incorporated. Add remaining flour and mix well.
  3. Place dough in well greased bowl and let rise until doubled in size. Divide dough into thirds. Roll each third into a 12-inch circle. Spread each circle with softened butter. Cut each circle into 16 wedges. Roll each wedge from large end to point. Place point side down on baking sheet; let double in size.
  4. Bake at 375* for 10 to 12 minutes, or until light golden brown. You can brush tops with butter to soften if you want.

If you want to freeze these, freeze after rolling up. Do not let rise again. To thaw, pull out amount desired, place on baking sheet, and let thaw and double in size. This will take about an hour or so, depending on the temp inside the house. Bake as directed above.

If you like this recipe, you might also like:
Basic Frugal White Bread
Easy Yeast Rolls
Crepes

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Pina Colada Cake

This is one of my very favorite cakes to make! It’s so moist and yummy! I don’t have a picture to show you because I don’t make it very often, and the last one I made I forgot to take a picture of it.
  • 1 box yellow cake mix
  • 1 can pina colada mix
  • 1 can sweetened condensed milk
  • 2 large boxes vanilla pudding
  • 3 cups milk
  • 1 regular container cool whip
  • 1 (8 oz.) can crushed pineapple, drained
  • approx. 1 cup shredded coconut
  1. Bake cake according to directions (can use homemade mix).
  2. Mix sweetened condensed milk and pina colada mix together and set aside.
  3. When cake is done, poke holes in top of cake with the end of a table knife. Pour condensed milk mixture over top of cake and set aside to cool.
  4. Mix pudding and milk together. When cake is cool pour over top of cake.
  5. Mix cool whip, pineapple, and coconut together and put in top of pudding. Cover and place in fridge to chill.
  6. enjoy
**If you can’t find pina colada mix, it’ simply equal parts of coconut cream and pineapple juice. **
**I don’t use Cool Whip.  I use homemade Whipped Cream instead.  The taste is so much better!**
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