2.21.2011

crepes

my love for crepes started when i worked at anthropologie. i worked with a lovely french woman who used to bring them in every time we had a meeting. perfectly browned and simply sprinkled with sugar then rolled up. the steam from the hot crepe melts the sugar and turns the crepe into this wondrous sweet thing with a lovely texture, and buttery smell. perfect. i made them saturday morning for us. and they were just how i remembered, but her addition of french accent will always make hers better.
crepes


1 c flour
1 T sugar
1/4 t salt
1 1/3 c milk
1 T vanilla
3 eggs
3 T melted butter


sugar for sprinkling on crepes




1. In a large bowl combine the flour sugar and salt.
2. In a large measuring cup combine the milk, vanilla, eggs and melted butter. Mix with a fork to break up the eggs.
3. While whisking rapidly, slowly pour the milk and egg mixture into the dry ingredients. Whisk until very well combined. I keep the whisk in the bowl and continue to mix the batter occasionally as I make the crepes.
4. Heat an 8" non-stick skillet to medium heat. I used a paper towel with butter to coat the pan. Pour ¼ cup of batter into pan and tilt pan so that batter covers pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done. I sprinkle about a teaspoon of sugar over the crepe and roll them up in the pan and keep them covered with aluminum foil to keep them warm until they are ready to serve.


recipe from here...