Between the craziness of the holiday season, the leftovers given to me at every holiday gathering, and being sick through all of it, I haven't really been cooking. So after an unintentional 3 week blogging break, I'm back with my favorite easy dessert to whip up when I want something sweet. I always have the ingredients on hand to make crepes because it's just flour, eggs, and milk. This recipe will make 5-10 crepes depending on what size pan you use, but you can refrigerate the leftover batter for a couple of days! If you omit the vanilla and add salt, this becomes a savory crepe recipe.
1 Cup Flour
1 Cup Milk (I used half and half)
2 Tbsp Butter, Melted
1/2 Tsp Vanilla extract (optional)
Fillings: Butter and Sugar, Nutella and Pecans or Walnuts, Fruit Preserves, Fruit, Chocolate Chips...
Combine all ingredients and whisk until smooth. The batter will be thin and you may notice a couple of little lumps.
You can run the batter through a blender or a mesh strainer to remove all lumps. I didn't because I made them for myself and I don't really care if there are a couple of lumps.
Heat a pan over medium-high heat and spray with cooking spray. Pour 1/4 to 1/2 cup of batter in the center of the pan and quickly tilt the pan to cover the entire surface with batter. (I had to do some patchwork here because I didn't pour in enough batter...)
Cook for about 1 minute. I usually give the pan a shake and flip the crepe when it starts to slide around. Cook on the other side for an additional minute and flip out onto a plate.
Be sure to spray the pan with cooking spray between each crepe!
Fill with whatever delicious foodstuffs you desire!
Garnish to be extra fancy.
Les crêpes sont délicieuses!
P.S. What do we think Tom Haverford would call crepes? Will the geniuses behind tomhaverfoods.com please come up with something clever? Thanks!