Crêpes

Here is the recipe and items we use:

1 cup Flour

Sugar

2 Eggs

Salt

1 1/2 cup Milk or non-dairy OK

Butter or neutral-oil (sunflower, canola, grapeseed, safflower, canola, vegetable)

(OPTIONAL: cinnamon, vanilla, syrup, honey, banana, berries, powdered sugar)

Mixing Bowl

Wooden Spoon

Skillet/pan

Whisk or Fork

Plate

Instructions:

Combine 1 cup flour and 1 Tablespoon sugar in a large bowl.

Combine 1.5 milk and 2 eggs in separate bowl.

Slowly whisk into flour mixture until smooth. The batter should be fairly runny, add splash of milk if needed.

Cover and rest batter 20 minutes in the fridge. This is important as it allows the batter to congeal.

To cook the crepes, heat a small, lightly butter or oil-greased pan over medium heat. Pour 1/8-cup mixture onto pan; gently tip pan to spread batter to cover bottom. Cook 2 minutes or until golden. Flip to do same on other side. Remove crepe to plate. Repeat with remaining mixture until all crepes are cooked.

(OPTIONAL) To caramelize crepes, in small bowl combine cinnamon and sugar. Brush each crepe with melted butter and sprinkle with cinnamon sugar. Return to pan and cook for 30 seconds each side or until caramelized and crispy.