Delicious Buttery Crepes. Crepes made with Milk, Eggs, Vanilla, Flour, Sugar, and Salt. blended together to make a batter. Ready to make thin French Pancakes
In a blender place Milk, Eggs, Vanilla, Sugar, Flour, and Melted Butter. Mix to combine ingredients for about 60-90 seconds on medium/high speed.
Cover Batter and place it in the refrigerator overnight.
When you are ready to make Crepes give the batter a stir. Heat an 8-10 inch skillet over medium heat and lightly coat the pan with butter.
Pour ¼ to ⅓ cup of batter into the center of the pan and tilt and swirl the pan until the batter coats the bottom of the pan.
Place pan back on the heat and allow to cook until edges are a golden brown. About 60-90 seconds. Then using a spatula and your fingers flip the crepe over and cook the other side. The second side cooks much faster. About 45-60 seconds. Remove from heat and place on a plate.
Add more butter to the pan between each crepe and repeat the process until all batter is used.
Notes
Store Crepes in Refrigerator for 2-3 days. Add a sheet of parchment paper between crepes to prevent sticking.Freeze Crepes for up to 60 days. Add a sheet of parchment paper between crepes to prevent sticking.
How to fill Crepes
Think of a Crepe as a tortilla and place filling ingredients down the center in a line. Then wrap each side over each other. Another fun way is to spread a thin layer of filling on a flattened crepe and then fold crepe in half and then in half again making a quarter triangle. The filling will be spread throughout and they are just fantastic to take a bite.