 | | Directions |
- Blend flour, sugar and a pinch of salt together. Then, beat in the milk until the batter is smooth. Add egg and vanilla extract, stir in melted (cooled) butter until batter is of smooth consistency.
- Refrigerate for 1 hour, if time allows, before making crêpes.
- Over medium heat, add 1/2 tsp oil to a non-stick pan. Pour in 1-2 tablespoons of batter, swirling it around until bottom of pan is coated with a thin layer (if there is excess batter, pour it back into bowl). The crêpe will turn light golden brown very quickly, usually in less than one minute, so watch closely. Flip the crêpe to brown on other side, which only takes a few seconds--it will become too crisp, if left too long. Stack on a plate and repeat the process until the batter is gone. (If you are using a non-stick pan, you will not need to use the oil each time.) May need to readjust the heat and amount of batter.
- To serve, cover one half of the crêpe with fruit of your choice and flip the remaining 1/2 of crêpe to cover the fruit.
|
|
|
Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Crepe pan or a small pan with shallow sides
Servings: 6
Serving Size: 2 pieces
|  | | Ingredients | | - | | 1 1/4 cups flour, all purpose |
| - | | 2 tablespoons sugar, granulated |
| - | | 1 pinch salt |
| - | | 3 eggs, medium |
| - | | 1 1/2 cups milk |
| - | | 2 tablespoons butter, melted and cooled |
| - | | 1/2 teaspoon vanilla (optional) |
| |
| |
