Simple, delicate and delicious. Fill with ice cream and top with fresh or flaming fruit. Or try a schmear of Nutella and a drizzle of hazelnut liqueur.
Ingredients
Serves 10–12 crêpes
2
eggs
1/4
teaspoon
salt
1
cup
unbleached all-purpose flour
2
tablespoon
sugar
1
cup
milk
1
teaspoon
vanilla extract
2
tablespoons
unsalted butter, melted and cooled thoroughly
Directions
Batter
Whisk the eggs together in a medium bowl.
Whisk in the flour, salt and sugar.
Slowly whisk the milk into the flour and egg mixture.
Whisk in the vanilla and melted butter.
Note: Alternately, you can combine all the ingredients in a blender and pulse until smooth.
Prepare Crêpes
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes. Batter can be refrigerated up to 2 days.
To prepare the crêpes, heat a lightly oiled 8-inch crêpe or nonstick sauté pan over medium-high heat.
Measure out ¼ cup of batter and pour it into the pan. Quickly swirl the batter in the pan to form an even layer.
Cook for 60–90 seconds, until bottom of the crêpe is light brown.
Loosen with a spatula, flip and cook the other side for about 15–30 seconds.
Stack on a plate until ready to use.
Preparation time:
15 minutes, plus 30 minutes resting time;
Cook Time: 3 minutes per crêpe.
