Makes 3-4 Servings
For the Crepes
1 cup milk
½ cup all purpose flour
1 extra large egg
¼ tspn vanilla
Pinch of salt
1 tspn sugar (optional)
3 tablespoons butter
For the filling
Juice of 1 lemon (do not use bottled)
Prep time: 10 minutes | Cook time: 15 minutes
Even though you can use any filling, lately we love this one the most.
In a food processor with steel blade process milk, flour, egg, salt and sugar until mixed and transfer to a bowl. You can also do this by hand with a whip. Put all dry ingredients along with egg and vanilla into a bowl. Add about a third of the milk and whip until the mixture is uniform with no lumps. Add the rest of the milk and whip again. This process takes the same amount of time as the butter is melting.
In a 8-inch non-stick skillet melt 3 tb of butter. Once the butter has melted add it to the crepe mixture and pulse or whip by hand again. Using a ladle, spoon in just enough batter to cover the skillet lightly. Roll the skillet around as you are pouring in the batter to spread it evenly.
Cook on one side for 30 seconds to one minute, flip over and cook for 30 more seconds or so. Remember that the first browned side will be better looking, so before transferring to a plate flip the crepe one more time, then transfer to plate. This way when you fill and roll, your crepes will be with the nicer side on display.
Repeat with the rest of the batter, stacking the crepes as you go. You should end up with 8 crepes.
To serve, pour a little bit of lemon juice on top of the crepe and sprinkle with caster sugar. Fold into fourths and sprinkle with a little bit more caster sugar.
Step by Step
- Mix dry ingredients with vanilla, egg and third of the milk and whip or blend
- Add the remaining milk and blend again
- Melt butter in an 8 inch skillet add to mixture and mix again
- Using a ladle coat the 8 inch skillet and cook for 30 seconds to one minute on each side
- Sprinkle lemon juice and caster sugar on crepe
- Fold into fourths and sprinkle with more caster sugar