- 1 cup plus 1 tablespoon flour
- 3 eggs
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups milk
- 3 tablespoons butter, melted
- Put the flour into a bowl and add eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter is formed. Add the remaining 1 cup of milk and whisk well.
- If time permits, allow the batter to rest 30 minutes. As the batter rests, the granules of flour absorb the milk and swell, creating a smoother batter and a slightly stronger crepe than if used right away.
- Whisk in butter just before using the batter.
- Heat a 6-inch crepe pan, either well seasoned or with a nonstick surface, over medium-high heat. The pan is ready when a drop of water dances on the hot surface. Hole the pan in one hand, tilting it slightly. Using a small ladle or coffee measurer, pour about 2 tablespoons of batter into the pan where the sides and bottom meet. Now turn the pan in a circular motion to spread the batter evenly. The amount of batter used should just coat the bottom of the pan. Any excess should be poured back.
- Cook the crepe until the edge begins to brown. Turn the crepe with a spatula or flip it. Cook the second side for only 10-15 seconds and slide the crepe onto a plate. The surface of the crepe should be medium brown in color. If after making two crepes you find the color either too dark or too light, adjust your heat accordingly. At the same point, if you find the crepe too thick, then the batter with a little more milk. Repeat until all the crepes are made, stacking them one on top of the other, and allow them to cool.
- Makes 16 to 24 six-inch crepes.
Source: Catherine’s French class teacher in Florida