French Crèpes

Name: French Crèpes
Cuisine: American
Ingredients: 1 cup Flour; 1 tsp Sugar; 1/4 tsp Salt; 2 cup Milk; 3 Eggs; 2 tbsp Butter; 1 tsp Vanilla

Loonieburger @loonieburger

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!

Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!

Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

Loonieburger @loonieburger

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!

Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!

Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

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Ingredients

1 cupFlour
1 tspSugar
1/4 tspSalt
2 cupMilk
3Eggs
2 tbspButter
1 tspVanilla

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Steps

1

Mix dry ingredients.
2

Beat eggs, add milk and vanilla, and mix.
3

Melt butter in pan on medium-low heat.
4

While quickly stirring batter, pour melted butter into batter. Whatever's left in your pan is your non-stick coating for your first crèpe.
5

Whisk just enough wet into dry mixture until it comes together into a thick paste, then add the rest and mix until well combined into a thin batter. Can refrigerate for an hour, if you accidentally whipped air into the batter, for bubbles to disappear (can cause tearing).
6

French crèpes are generally thin, but realistically just ladle whatever you want into a nonstick pan. Pour it a little bit off-center so you can lift the pan (quickly) and begin the roll it around so it spreads to the edges of the pan uniformly.
7

Using a rubber spatula, flip the crèpe when you're able to get to the center of it without tearing. Flip it carefully using both hands. Once flipped, the other side should only need about 30 seconds or so.