Basic Sweet Crêpes

steps

1. Blend wet ingredients. In a blender, combine the eggs, sugar, and vanilla. Blend ingredients and then pour into a large airtight container and set aside.
2. Complete base mixture. In the same blender, add milk, butter, and pinch of salt. Once blended, add flour one tablespoon at a time until the mixture is too thick to mix. Add a little of the egg mixture to the flour mixture and continue to blend until all the ingredients are combined.
3. Rest the mixture. Pour all of the mixture into a large plastic container. Let mixture sit in the refrigerator for at least 4 hours. This can made ahead of time-resting overnight is best.
4. Ladle onto pan. Spray a crepe pan with Pam or butter and heat pan to medium-high. Do not pour crepe mixture into pan until it is really hot. Using a ladle, pour a bit of the mixture into the pan in a swirling motion to cover the surface evenly. Crepes are thin and delicate-they’re not tortillas-so don’t use too much batter.
5. Flip the crepe. When the mixture looks dry, flip the crepe for a couple of seconds to continue cooking. It is best to use an offset spatula for this part as the crepes are fragile.
6. Finish. Place on a rack with wax paper separating the crepes. Serve with fruit, whipped cream, or chocolate sauce and enjoy.

Freezing tips:

Crepes freeze beautifully and can keep for up to three months. Just place crepes in a large zip-lock freezer bag and seal it very well. When ready to use, take out as many as you need. Place in microwave for one minute. Then fill and serve!