Crepes

We’ve been on a bit of a crepe-fest around here. I’m not sure what prompted it, but possibly it was just that I found a recipe that was simple and never failed. It’s so good in fact, that the teenager in the house used the recipe to make a 20 layer crepe cake for a French class assignment with no help from me.

Our usual fillings are much less grand. Fresh squeezed lemon juice and sugar is the most frequent, with Nutella and strawberries a close second, although recently we combined the two with lemon curd and strawberries.

Basic Crepes

1 c flour
1/4 t salt
1/2 T sugar
1 1/3 c milk
1 t vanilla
3 eggs
3 T melted butter

Sift together flour, salt and sugar in a large bowl. Whisk together the milk, vanilla and eggs. Gradually whisk the milk/egg mixture into the dry ingredients blending thoroughly to eliminate lumps. Whisk in the melted butter. If possible, allow the mixture to stand for 30 minutes.

Heat a crepe pan or 12-inch nonstick skillet to medium. Lightly coat it with butter. Pour about 1/3 cup batter onto the pan and quickly swirl to cover the bottom of the skillet.

Cook until the underside is golden brown – about 2 minutes. Loosen the edge with a spatula, flip the crepe and cook another minute.

Repeat until the batter is used up, adding more butter to the pan as needed.