Thursday, March 26, 2009

Sweet Crepes (from the villaware recipe book)

  • 2 large eggs
  • 1 cup whole milk (skim milk still turns out great)
  • 1/2 TBSP sugar
  • 1 cup all-purpose flour
  • 1/2 tsp vanilla
  • pam or some other kind of oil for greasing crepe pan
Put all ingredients into a bowl and blend on low speed until thoroughly mixed and batter is smooth. Scrape down the sides with a rubber spatula. The batter should be the consistency of heavy cream. Add water or flour to thin or thicken the batter if necessary.
Pour the batter through a strainer into a small pitcher or 2 cup liquid measuring cup (I skip this step and it works out fine). If possible, refrigerate the batter, covered with plastic wrap, for 60 minutes. Cook and enjoy!