Recipe by Kittencal@recipezazz
This crepe recipe goes back over 30 years, you may fill with berries then roll up and top with whipped cream if desired, or drizzle with syrup, make certain to use *warm* milk only that's the secret to perfect textured crepes! --- the crepes can really be made into any size desired, but make sure to make them as thin as possible --- servings and cooking time are only estimated, depending on size of the crepes.
Top Review by mulan400
I have never been able to develop much taste for thick, hearty, typically american pancakes. Give me my crepes any day. My made something similar though she put in 4 eggs which made it, frankly, a bit too eggy for my taste. Having tried your recipe, I think this ratio is just perfect. The same great taste I grew up with and none of the egg smell which got to me after eating one. Thank you once again for a wonderful recipe.
- 1 cup all-purpose flour
- 1⁄8 teaspoon salt
- 1 tablespoon sugar
- 1 1⁄2 cups warm milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1⁄2 teaspoon orange extract (optional)
Directions See How It's Made
- Place the dry ingredients in a food processor and blend for a couple of seconds.
- Add in all remaining ingredients; blend to make a thin batter (about 15 seconds).
- Let batter sit on counter for 15-20 minutes.
- Rub about about 2-4 tablespoons soft butter in a pan (I use a crepe pan for this, but any small size non-stick frypan will do) with a brush or paper towel.
- Heat the pan.
- Pour about 1/4 cup batter in hot pan and swirl pan around to make sure that the batter is evenly around the pan.
- Cook until bottom browns, then turn over and brown the other side.
- Keep crepes warm in a dish covered with foil.