Crepes for Saturday morning breakfast has been a long tradition in our family line. There are not many Saturday mornings that I am able to make them but I do enjoy being able to make up a batch every once in a while on one of my days off.
Mix together dry ingredients: 1 cup of flour, 1/4 cup of sugar, 1/4 teaspoon of salt
Meanwhile in a nonstick fry pan melt 2 tablespoons of butter. This will be added to dry mixture in just a little bit...
Now add the wet ingredients to your dry mixture. 1 cup of milk, 3 large eggs. Whisk together until batter is smooth. Now you will add your melted butter from nonstick pan to the mixture as well as 1 teaspoon of vanilla.
Now you are ready to start cooking. Have your nonstick pan preheating on medium heat. If the pan is not hot enough when you add your crepe batter to it, your first crepe will not turn out very well. You also want to have some remains of your butter that you melted in the pan to keep batter from sticking.
Pour a ladle full of batter into the pan and swirl around to cover entire bottom of pan. Let it cook until edges become golden, flip over and continue until that side is golden as well.
I like to start eating my crepes as soon as the first one comes off the skillet, all hot. Garnish your crepe the easy way by spreading some butter and sprinkling some powder sugar over top. There are many other garnishes that I love to have with my crepes but I hardly ever have them on hand and just really do enjoy the simple way to eat them.