Ryan requested that I try making crepes when I asked for breakfast suggestions last weekend. Man they are HARD! Definitely a few went in hte trash! But then I got the hang of it... yum! I used this recipe from william sonoma, with the addition of some vanilla beans mmm.
These crepes can be used with a variety of sweet or savory fillings. They're the perfect foundation for our souffléd crepes
1 cup milk
1/2 cup plus 1 Tbs. all-purpose flour
1/2 Tbs. melted unsalted butter, plus 8 tsp. butter
1/2 tsp. salt
In a blender, combine the milk, egg, flour, the 1/2 Tbs. melted butter and the salt and blend until smooth. Refrigerate for 2 to 8 hours. In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter. Makes 8 crepes.
Simply served with sliced strawberries and fresh whipped cream. Sooo good...