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A crêpe or crepe (/krp/ ( listen) or /krɛp/, French: [kʁɛp] ( listen), Quebec French: [kʁaɪ̯p] ( listen)) is a type of very thin pastry. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) and savoury galettes (crêpes salées). Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America.

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6 eggs 1/2 tsp. salt 2 tbsp. sugar 2 tsp. vanilla extract pinch of fresh nutmeg 1 1/2 cups of milk 1 1/2 cups of AP flour BISCOFF BUTTERCREAM: 2 sticks of unsalted butter at room temperature 1 cup Biscoff 1 tsp. vanilla extract pinch of salt 3-4 cups of powder sugar 1-2 tbsp. whole milk RASPBERRY SAUCE: 2 pints raspberries 1/4 – 1/2 cup sugar depending on the sweetness of the raspberries 1 tbsp. lemon juice 2 tsp. vanilla extract pinch of fresh nutmeg 1 tbsp. cornstarch

Contributed by Violetta Gir

Rainbow Crepe Cake

2 cups Original Bisquick mix 1/4 cups milk 4 eggs red, yellow, blue and green food coloring 4 containers Yoplait Whips! vanilla creme yogurt Fresh raspberries, for topping

Contributed by Violetta Gir

berries n cream crepes

ingredients for the syrup 2 cups strawberries 2 cups marionberrys (we used frozen) 1 cup brown sugar 1/2 teaspoon vanilla for the cream filling 1 package (8oz) light cream cheese, softened 1/2 cup powdered sugar pinch of salt 1 teaspoon lemon juice for the crepes 2 tablespoons of butter, melted 3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup sugar 1/4 teaspoon salt 1 1/4 cup milk, (not skim) 3 large eggs

Contributed by Violetta Gir

4th of July Crepes

Crepes Peanut butter Nutella spread Blueberries Strawberries Banana

Contributed by Violetta Gir

Crepes with Spinach, Bacon and Mushroom Filling

1 cup all-purpose flour 2 egg 1⁄2 cup milk 1⁄2 cup water 1⁄4 tsp salt 2 tbsp unsalted butter, melted 6 slice bacon 1 tbsp unsalted butter 1⁄2 lb fresh mushrooms, sliced 3 tbsp unsalted butter 1⁄4 cup all-purpose flour 1 cup milk 1 package (10 oz) chopped frozen spinach, thawed and drained 1 tbsp fresh parsley, chopped 2 tbsp parmesan cheese, grated 1 salt, to taste 1 pepper, to taste 2⁄3 cup chicken broth 2 egg 1⁄4 cup lemon juice 1 salt, to taste 1 pepper, to taste

Contributed by Violetta Gir

Crepes with agave-ricotta cheese filling, topped with pears roasted...

1/2 cup ricotta cheese 1 tablespoon agave nectar 2 pears, cored and sliced 2 tablespoons butter 2 tablespoons honey

Contributed by Violetta Gir

Making Crepes

Contributed by Violetta Gir

Vanilla Beans Crepes with Peaches and Cream

Ingredients 1 1/4 cups milk 1 cup all-purpose flour 2 large eggs 3 Tbsp salted butter, melted, plus more for pan 1 Tbsp vanilla bean paste or seeds of 1 vanilla bean + 1 tsp sugar 1/8 tsp salt 12 oz. cream cheese 1 cup heavy cream 1/2 cup powdered sugar, plus more for dusting 3/4 tsp vanilla extract 5 medium peaches, sliced 3 1/2 tsp lemon juice 3 1/2 tsp granulated sugar

Contributed by Violetta Gir

Chocolate-Banana Filled Crepes

1 cup all-purpose flour 1 pinch salt 1 egg 1 egg yolk 1 1⁄2 cup (up to 2) milk 1 tbsp butter, melted 1⁄2 tsp vanilla extract 1 jar chocolate-flavored hazelnut spread 5 banana, sliced 1 can whipping cream

Contributed by Violetta Gir

Homemade vanilla crepes

2 cups milk 1 and 1/3 cup flour 1 egg 1 tablespoon vegetable oil 1/2 teaspoon baking powder 2 tablespoons sugar 1 teaspoon (up to 1 tablespoon – for more pronounced flavor) vanilla extract

Contributed by Violetta Gir

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