French Crepes

Active time: 30 minutes | Cook time: 20 minutes | Yield: around 15 crepes

Ingredients:

• 43g (3 tbsp) unsalted butter, melted and cooled slightly (cool for 5-10 minutes)

• 120g (1 cup) all purpose flour

• 22g (1 ½ tbsp) brown sugar

• ½ tsp salt

• ¾ cup milk, room temperature

• ½ cup water, room temperature

• 2 large eggs, room temperature

• 1 ½ tsp vanilla bean paste (or vanilla extract)

• Butter for greasing the pan

Directions:

1. In a medium-large bowl, combine melted butter, flour, sugar, salt, milk, water, eggs, and vanilla. Whisk vigorously for about 1-2 minutes until mixture is very smooth. If you have a blender or food processor, I recommend mixing your batter with those to incorporate all the ingredients better. I whisk mine by hand and sometimes end up with a few clumps here and there, but that doesn't really affect the crepes

2. Cover the bowl with plastic wrap and place in the refrigerator to cool for at least 30 minutes (up to 24 hours).

3. Remove from the refrigerator, give the batter a quick whisk to ensure the ingredients have not separated.

4. Place an 8-inch skillet over medium heat on the stove. Generously grease with butter.

   1. If you don’t have an 8-inch skillet, you can use a larger one, but the crepes may be uneven shapes.

5. Once the skillet is well heated, pour about 3 tablespoons of batter into the center of the pan, immediately tilt/twirl the pan to spread the batter, forming the crepe. Try and spread the crepe batter all the way to the edges of the pan.

6. Cook for about 1 minute, until the edges start to crisp up, then carefully flip the crepe. Cook on the second side for around 30 seconds, then transfer the crepe to a large plate.

7. Repeat the process with the remaining crepe batter. Separate each crepe with parchment paper, so the crepes do not stick together.

8. My favorite way to serve crepes is with chocolate hot fudge sauce and fresh fruit! You can also stack the crepes with filling in between each crepe to create a crepe cake!

Notes:

• Leftover crepes can be stored in the refrigerator in an airtight container for up to 2 days. Or the freezer for up to 1 month. Make sure to separate each crepe with parchment paper, so you can easily separate them.