This is a really nice change when you're looking for something a little different from pancakes. And the beauty of these is you can add some cream filling and a delicious sauce and make it a dessert. My family loves these with fresh strawberries and homemade whipped cream.
- 4 eggs
- 1/2 cup butter, melted
- 1/3 cup sugar
- 1 cup flour
- 1 ¼ cup milk
- 1 teaspoon vanilla
In a blender, blend all your ingredients. Refrigerate for at least an hour. Remove from fridge and blend or whisk batter. Heat your skillet over medium heat. Spray pan with a little oil. Pour about a quarter cup of the batter into the skillet so that there is a thin layer of batter. Swirl the pan around to make sure the batter spreads evenly. Cook for about 30 seconds or until the edges are firm and can be lifted with your spatula. Flip and cook for 15-20 seconds longer. Slide crepe off of pan onto plate and top with your favorite fruit, cream and/or syrups.
Batter can keep in fridge for up to 3 days.
Makes about 20 crepes, depending on the size of your pan.
Recipe adapted from:
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