- 3/4 cup all-purpose flour
- 1 teaspoons salt
- 1 cup milk (preferably whole)
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon melted butter, plus more for cooking crepes
- 1/2 teaspoon vanilla extract
- Serving suggestions:
- Chocolate hazelnut spread (recommended: Nutella)
- Peanut butter
- Sliced bananas
Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
Recipe courtesy Dave Lieberman