Serve with any filling you find in your pantry from honey and jam to peanut butter or hazelnut spread. So quick to make.
3 cups whole milk
2 cups flour
2 tbsp sugar
Pinch of salt
Few drops vanilla extract (optional)
Melted butter (for pan)
How to prepare batter:
Whisk milk and eggs in a bowl. In a separate bowl sift flour and mix with sugar and salt. Add the dry mix to the wet mix and whisk until well combined. Pour the batter through a sieve to get rid of additional lumps then cover with plastic wrap and refrigerate for an hour.
To cook crêpes
Heat a nonstick fry pan over medium-high heat. Use a paper towel dipped in the melted butter to lightly coat the surface.
Remove batter from fridge and stir as flour will have settled during the resting period. Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
We filled our crêpes with a sprinkling of sugar and freshly squeezed lemon. You can also fill crêpes with jam, honey, chocolate hazelnut spread and banana’s or even peanut butter – anything sweet you find in your pantry.
Storing Crêpes – Crêpes can be stored for about five days in the refrigerator. Once cooled, stack them between layers of parchment paper or waxed paper.
Crêpes can also be frozen. Simply stack them between layers of wax paper or parchment paper. Place the crêpes in a zip-lock plastic bag and put the bag in the freezer. Use within three months.