Ingredients
| 6 | eggs |
| 2 c. | flour |
| ½ T | sugar |
| ½ t | salt |
| 1 t | vanilla |
| 2 ½ c. | milk |
| 1⁄4 c | butter, melted |
Instructions
I blend the eggs and flour together. first, and then add the sugar, salt and vanilla. Then slowly add the milk and butter (make sure the butter is cooled off — I usually add cold milk to the butter to speed it along). Done. Easy. To make the batter silky, strain it through a sieve. Let it sit in the refrigerator until you are ready to cook.
You don’t need a fancy pan to cook crepes in, but they do make you feel cooler! I usually give my pan a spray of Pam before I pour in the first dollop of batter and then leave the pan alone after that. Crepes are thin, so just add enough batter to the pan to coat.
And they cook really quickly… Don’t walk away.
Turn the crepe over when bubbles form on one side. Finish cooking the second side and remove from the pan.
— Lori Hull