Crepes on Sunday Morning
1 cup all-purpose flour*
1 tablespoon sugar
1 1/2 cups milk, plus more if needed
1 teaspoon vanilla
2 tablespoons butter, melted and cooled, plus unmelted butter for cooking
Make a hole in the flour, crack the eggs into it and begin whisking to mix
Add milk until a very thin pancake mixture forms
Add the salt, melted butter and vanilla
Let the mix stand for an hour, if possible
Heat a crepe-specific pan or non-stick skillet between medium and medium-high.
Place a 1/4 tablespoon of butter in the pan, it should sizzle on contact, and spread to coat the pan.
Pour enough dough into the pan to swirl and coat the surface with a thin layer. If there’s excess, pour it back into your bowl.
Lift a corner of the crepe with a spatula, flipping when it has begun to brown.
Cook the other side briefly and serve or place on warming plate
Put whatever you like on the crepe, roll it up and enjoy! (Nutella, maple syrup, any good jam are tasty choices)
*You can use 1/2 all-purpose and 1/2 whole wheat flour. The crepes will have a slightly grainy texture but will provide some fiber.