I don’t know what happened, but this morning I decided to make crepes. I haven’t made crepes in years and I had forgotten how easy they are to make. If you can make pancakes, you can make crepes.
INGREDIENTS
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 eggs
- 2 tbs sugar
- 1 and 1/2 teaspoons vanilla
- 1 tbs cooking oil
DIRECTIONS
- In a bowl combine milk, flour, eggs, oil, vanilla, and sugar. Beat with mixer until well blended.
- Place an 8-inch skillet over medium heat and grease it with butter or oil.
- Once the skillet is hot, pour 3–4 Tablespoons of batter into the center of the pan. Swirl the pan so the batter covers the bottom of the pan. The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set.
- Cook the other side for 30 seconds until set.
- Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe if needed.
- Fill crepes with whipped cream and your favorite fruit.
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