Wednesday, November 16, 2011



2 c. flour

1/4 c. sugar
1/2 t. salt
Mix these together with a wire whisk and then make a well in the center. Add
4 eggs
2 t. vanilla
1 c. milk (will eventually be using 2-3 c. of milk)
and start whisking these into the dry ingredients. Keep adding more milk until the batter is the consistency of heavy cream. At this point I always taste the batter and add more salt and/or sugar.
Heat a non-stick skillet on medium to med/high heat and then wipe the bottom and sides with waxed paper.


Using a 1/4 c. measuring cup, pour some batter into the middle of the skillet and immediately tilt the pan around in a circular motion


so that the batter coats the bottom in a thin layer. If it doesn't spread thin enough, whisk more milk into your batter.

When batter has tiny bubbles and the edges are starting to brown (maybe about a minute or so, loosen the edge with t a butter knife

.then grab the edge with your fingers and flip it! Caution--it ispretty hot.

Wait for about 20-30 seconds and then slide your finished crêpe out of the pan.

We usually eat them with a little butter and powdered sugar (my mom & dad love to also sprinkle lemon juice on the top) and then rolled. Of course you can use any kind of fruit filling and whipped cream or go the savory route and fill them with eggs, ham & cheese (if you are doing a savory filling you might want to lessen the sugar in the recipe and omit the vanilla).

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