3 Recipes with Illuminatea

Ingredients

Crepe Batter

• 1 cup all-purpose flour (gluten-free optional)
• 3/4 cup whole milk at room temperature
• 1/2 cup room temperature water
• 2 large eggs, at room temperature
• 3 tablespoons unsalted butter, plus 3-4 more tablespoons for the pan
• 1 tablespoon granulated sugar
• 1/8 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract

Filling

• Matcha Pistachio Spread Or Matcha White Chocolate Spread

Directions

1. Melt 3 tablespoons of butter on the stove. Cool for 5 minutes before going to the next step. The remaining butter will be used to make per crepe. 
2. Blend together the flour, sugar, water, eggs, cooled melted butter, milk, salt, and vanilla into a bowl with an electric hand mixer. Make sure the texture is silky smooth and creamy. Cover the bowl tightly and chill in refrigerator for about 2 hours or 1 day. 
3. Place an 8-inch pan over medium heat. Use the remaining butter to grease the pan between each crepe. Use 3-4 tablespoon of batter in the center once the pan is hot. Tilt and turn the pan for the batter to spread throughout the pan. Make sure the crepe is a thin layer. Cook one side for about 1 minute, then flip to cook the other side for 30 seconds. Transfer the crepe onto a plate and repeat the steps for the remaining batter. 
4.  Fill the crepes with the matcha spread. Fold both sides. Feel free to add fruits on top or inside!