French Crepes

  

You may already use this recipe, or your own 

version of them.  If you don't, then you've got to 

try this!  We eat breakfast for any meal

around this household.  It is probably 

because I grew-up doing that and have a great 

love for egg-y things. 

French Crepes


1 1/2 Cup flour
2 Cup milk
1 tsp. vanilla
1/2 tsp. salt
pinch of sugar
2 eggs
1/4 Cup melted butter

Whisk together the flour, milk, vanilla, salt & sugar.  Mix in the eggs one at a time, then add hot butter and chill for 1 hr.  (btw: I never add the butter to the batter.  I always use the butter in the pan and I rarely chill for an hour, it still turns out yummy).
Cook on med-high with lots of butter. Pour batter in frying pan and move pan around so that the batter spreads out and thins. Once it bubbles a bit flip onto other side.
Fill Crepes with nutela and bananas, fruit and powdered sugar, strawberries and yogurt, or squeese fresh lemon juice on and add powdered sugar (sounds weird, but is DELICIOUS!)

**TIP: I love swedish lingonberries in my Crepes with some powdered sugar.  I was ecstatic to find recently that IKEA sales lingonberries.  They are fabulous in Crepes or on German Pancakes.  I also tried some of IKEA's other fruit preserves from Sweden and I really liked them.  Just one more reason to like IKEA, right?