Crêpes!

I am proud to say that I can still flip Crêpes up in the air! I had not done this in years! It's lots of fun :-)

Ingredients:

These ingredients are for about 3 people (about 10-12 Crêpes)

- 2 cups all purpose flour
- 1/4 tsp salt
- 3 eggs
- 2 cups milk
- 1/4 cup sugar
- 1/2 tsp vanilla extract (if you are making savory Crêpes, omit the vanilla)

In a mixing bowl, whisk together the flour and the salt.
Add the eggs one by one while whisking.

Gradually add the milk until well combined. Lumps are practically inevitable so don't worry about it too much, they will disappear when the batter in cooking.
Add the sugar and vanilla and stop whisking once the batter is nice and smooth.

Let the batter rest for 30 minutes to an hour.

If you have 2 pans, it will go more quickly :-) Here was my set-up:

Lightly oil the pan (do this before cooking each crepe):

Set the burner on medium heat.
Scoop about 1/4 cup of batter onto the pan and with a circular movement of the wrist, tilt the pan until the batter coats the surface evenly.
The first Crêpe is often a test one. Adjust the burner temperature after the first crepe if you think it needs to.

Cook the crepe until the edges start lifting off the surface and the bottom is light brown (about 45 seconds), then, with a spatula, make sure the crepe is not sticking to the pan at all. At this point, you can either flip it in the air or use your spatula to flip it. Cook until the other side is done.

You can use a variety of fillings for crepes: savory (grated Gruyere cheese is a good one) or sweet. My favorites are chestnut spread, nutella and strawberry preserves. Yum!

On a side note, if you are looking for a good Crêpe pan, this is the one I have and I love it!