Servings: 12 to 15 crepes
What You Need:
1 cup of flour
2 eggs whisked
1 teaspoon of vanilla extract
2 1/2 tablespoons of white sugar
1/2 cup of water
3/4 cup of whole milk
3 tablespoons of melted unsalted butter plus extra for coating skillet
1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)
2. Set in refrigerator for 1 hour.
3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).
4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.