Up until recently I was intimidated by crepes and I'm not really sure why, they are just thin pancakes. Maybe it's because they are a French food and thanks to Julie Child I think that any food that comes from France must be beyond my culinary skills. Nothing here but a servantless American cook, yet I am able to pull them off.
With Fat Tuesday just a few days away I'm posting my full proof crepes recipe so you enjoy this tradition before you begin your Lenten sacrifice.
- 1 c. flour
- 1 1/2 c. milk
- 2 eggs
- 1. t vegetable oil
- 1/2 t. vanilla
- pinch of salt
Step 1: Place all ingredients in a blender
Step 2: Mix all ingredients in a blender until smooth
Step 3: Place batter in the fridge for 1-2 hours
Step 4: Heat a skillet on medium heat. Once it is hot remove the skillet from the heat and pour on a few tablespoons of batter onto the pan.
Step 5: Using a spatula, spread the batter in a circular motion until it is a thin layer. I learned this trick from watching the French make crepes in France. It works way better than trying to swirl a pan.
Step 6: Return the pan to the medium heat and wait for it to turn slightly golden, then losen the edges and flip it over to cook on the other side.
Step 7: Once your crepe is ready flip it onto a plate and...
fill it with your favorite treats!
Our favorites are strawberries, bananas, chocolate syrup, carmel syrup, whipped cream, powdered sugar and jams.