Description
Oh, how I love crepes (or as my husbands family calls them, “thinnies”). They are such a versatile food. You can eat them for breakfast as we usually do, filled with yogurt and topped off with a little powdered sugar or brushed with a little butter and topped with syrup. Or you can have crepes filled with a delicious chicken and creme sauce, nutella and bananas, cream cheese filling and fresh fruit, or so many other ways!
Ingredients
- 1-½ cup Flour
- 1 Tablespoon Sugar
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 2 Tablespoons Butter, Melted
- 2 whole Eggs
- 2 cups Milk
- ½ teaspoons Vanilla
Preparation
Mix together flour, sugar, baking powder, salt, and butter. Mix well so the butter is incorporated well (’cause once you add the milk in, you don’t want large clumps). Whisk together the eggs, milk, and vanilla then slowly pour into the dry ingredients, beating till there are no clumps.
Heat a skillet to low-medium heat. Lightly grease the skillet between each crepe being made. Pour a small amount into the skillet and move around till the pan is completely covered. (Best way to do this is, immediately after pouring the batter into the skillet, lift the skillet off the burner and move the pan from side to side allowing the batter to spread out completely.) Cook about 15-30 seconds then flip and cook for another 15-30 seconds on the other side. Finally, spread your favorite filling onto one side of crepe, then roll it up and enjoy!
