Makes 8 crepes
4 eggs, beaten
1 1/3 cups milk
2 tablespoons unsalted butter, melted
1 teaspoon white sugar
1/2 teaspoon vanilla extract
1 cup flour
1/8 teaspoon salt
In a blender or large bowl whisk together eggs, milk, melted butter, flour, sugar, vanilla extract, and salt until well blended and smooth. Let batter stand for about 15-30 minutes at room temperature.
Heat a small skillet or crepe pan (a 10 inch pan will make 8 inch crepes) over medium-high heat. A non-stick pan works best. Grease pan with neutral oil with a brush or paper towel. Using a small ladle or 1/4 cup measuring cup, pour batter into a hot pan and swirl, tilting pan so that there is an even coating in the pan. Turn down the heat to medium and cook 1-2 minutes. When edges are golden run a soft spatula around the edges and turn crepe over. Cook about 10-15 seconds on the second side. (This side will only brown in spots and should be used as the inside of the filled crepe.) Remove crepes to a rack. When cool, stack crepes separated with wax paper. Don't skip the wax paper - the crepes will stick together. They are ready to fill at any point. They can also be frozen for later use.
Add whatever you like to the center of a crepe. Here are a few ideas: chocolate sauce, strawberries, bananas, orange slices, or any combination of fruit. Any kind of ice cream works too. To complete, fold edges loosely over the filling, or roll into a cylinder, or fold in half and then half again to make a fan shape. Drizzle with any topping you like such as chocolate, caramel, or fruit sauce and finish with whipped cream.
** The first crepe is like a “tester” to determine if the pan is hot enough and oiled enough. Make any adjustments needed and keep cooking!**
All recipes should be made by an adult or with close guidance from an adult.