Classic French Crepes
CREPE RECIPE
1 cup Flour
2 cups Milk
4 eggs
1 tsp vanilla extract
3 Tbl sugar
1 Tbl corn oil to cook with
Combine all ingredients and mix well together with a whisk. Put in fridge for 10 minutes to have batter “rest”.
Heat pan with 1 Tbl corn oil for 1 - 2 min until hot. Test with a drop of water. If it sizzles, it is ready. Once hot, drop a ½ ladle of batter in the pan. Swirl around until batter completely covers the bottom. Cook until batter is lightly brown, less than a minute. Carefully flip the crepe. Cook another minute on the other side. Remove from heat and place on plate. Stack crepes on top of each other.
Fill with the toppings of your choice.
1 cup Flour
2 cups Milk
4 eggs
1 tsp vanilla extract
3 Tbl sugar
1 Tbl corn oil to cook with
Combine all ingredients and mix well together with a whisk. Put in fridge for 10 minutes to have batter “rest”.
Heat pan with 1 Tbl corn oil for 1 - 2 min until hot. Test with a drop of water. If it sizzles, it is ready. Once hot, drop a ½ ladle of batter in the pan. Swirl around until batter completely covers the bottom. Cook until batter is lightly brown, less than a minute. Carefully flip the crepe. Cook another minute on the other side. Remove from heat and place on plate. Stack crepes on top of each other.
Fill with the toppings of your choice.
