A crepe is a type of very thin pancake. it can be a sweet breakfast treat or a yummy dessert. You can stuff and dress them with whatever fillings or toppings you’d like.Classic French Crepes.
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup whole milk
1 teaspoon pure vanilla extract
2 tablespoons sugar
Pinch of Kosher salt
2 tablespoons unsalted butter, melted
½ cup walnuts, toasted and chopped (optional)
Plum butter (optional)
DIRECTIONS for Classic French Crepes
In a large bowl, with an electric mixer set on high, beat the flour, eggs, milk, sugar, salt and 1 ½ tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 – 2 hours or overnight.
Brush the inside of a crepe pan or small, heavy 6-inch nonstick skillet with a light coating of the remaining butter over moderately high heat.
When the pan is hot, spoon 2 tablespoons of crepe batter into the pan, tilting it quickly so that batter spreads evenly and thinly coats the bottom.
Cook on one side for 1 minute or only until the top is dry and blistered, then transfer with a spatula to a flat surface.
Transfer the crepe to a plate and cover loosely to keep warm.
Repeat with remaining batter. Serve with Plum butter or Nutella and scatter a spoonful of chopped walnuts (if you like.) ENJOY>
NOTE – the crepes can be made up to 3 days in advance, just refrigerated them in an airtight container with layers of wax paper separating them.
Extra crepes may be stored flat, wrapped on a plate or in a plastic bag, in the fridge.
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