Recipe courtesy of Dave Lieberman
Print
Total:
1 hr 28 min
Prep:
10 min
Inactive:
1 hr
Cook:
18 min
Yield:
about 5 servings
Level:
Intermediate

Ingredients

  • 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
  • Jam
  • Honey
  • Sugar
  • Chocolate hazelnut spread (recommended: Nutella)
  • Peanut butter
  • Sliced bananas

Directions

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.

Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

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