Adapted from Dave Lieberman, The Food Network
3/4 cup all purpose flour
1/2 teaspoon salt
1 cup whole milk
2 Tablespoons granulated sugar
1 Tablespoon butter, melted plus more for pan
1/2 teaspoon pure vanilla extract
In a large mixing bowl, stir flour and salt together. Gradually whisk in the milk. Whisk in the eggs, one at a time,
followed by the sugar, melted butter and vanilla. Whisk until very smooth. Cover the bowl with plastic wrap and put
in the fridge for an hour or longer.
Heat an 8-inch nonstick skillet over medium high heat. Melt a small bit of butter in the pan just to lightly grease it and
swirl the pan till the butter coats the surface.
Pour a scant quarter cup of batter into the pan and move the pan in a circular pattern to coat with a thin layer of
batter. Cook for about one minute till the underside browns lightly then flip and cook 45 seconds-1 minute longer.
Slide crepe onto a plate and repeat the process with remaining batter.
NOTE: If you are making the crepes for future use layer a piece of wax paper between each crepe. Let the stack of crepes cool completely, wrap the stack in foil and refrigerate if using within a few days or store in freezer for up to a month. To reheat place crepe in hot pan for a few seconds till pliable and warm.
Spread the crepes with filling of your choice. Fold circle in half and then in quarters, sprinkle with powdered sugar if
desired and serve. Or if you like, overstuff the crepe with Nutella, roll and shove it in your mouth right before a dinner
Ideas: How about a make your own crepe bar? Put out the stack of crepes, and offer Nutella, jams, nut butters, sugars and fruit.
Yield: 9-10 crepes