I have never made crepes for my family. I can’t believe that! We’ve enjoyed them with friends at their homes, but I just have never thought to make them myself. So I went on a hunt for a good crepe recipe and found Julia Child’s version. They were super easy to make, but just need to be refrigerated for an hour or two in order to let the flour particles absorb the liquid and make the crepes tender.
While you’re waiting for the batter to rest, this is a great time to make the warm topping and sweet cream filling. For the filling, I mixed 3T. powdered xylitol*, a dash of vanilla and 1 package cream cheese. I was making it a lower carb version, but regular powdered sugar would work fine! I also added 1T. half and half to mine, but I would add more next time to get it to a more spreadable consistency. Continue reading