Crêpes a la everything sweet - Breakfast chez Sally

This French Bistro thing is getting out of hand (joking) This morning?  Crêpes…Crêpes with Nutella, crêpes with strawberries, crêpes with peaches and vanilla yogurt, crêpes with sugar and lemon. 

 This recipe is from the book The Sharper Your Knife The Less You Cry.  A fun book if you love food, and if you’re reading this there’s a good chance you do.  The author, Kathleen Flinn, lived in London until her job was eliminated.  She took that opportunity and her savings account packed it all in and headed to Paris to pursue her dream of attending Le Cordon Bleu cooking school (just writing that gave me shivers up and down my spine) how wonderful. 

Crêpes* a la everything sweet

¾ cup all purpose flour (sifted)

1/8-teaspoon salt

2 tablespoons sugar

1-cup milk

½ teaspoon vanilla extract

2 eggs (beaten)

3 tablespoons unsalted butter (melted and cooled)

½ tablespoon of butter (for crepe pan)

Combine sifted flour salt and sugar in a bowl.  Make a well in the center.  Stir the vanilla into the milk.  Add about 1/3 of the milk to flour, whisk incorporating the flour as you go.  Add the eggs and remainder of the milk, then butter.  Continue whisking until you have a smooth thick batter, like heavy cream.  Let rest.

Heat your crêpe pan (or non stick smallish skillet) and brush with butter.  Pour about ¼ cup batter into the pan and rotate.  The batter should completely cover the surface of the pan.  Cook until the edges are dry, the bottom is brown and the crepe moves if you jiggle the pan.  Flip it and continue coking the other side.  Do not try and flip the crêpe too soon or it will stick. 

Cover and keep warm until the hungry mouths wake up and devour them with all things delicious.  Like, Nutella, powdered sugar, fruit, yogurt or just a squeeze of lemon and sprinkle of sugar.

*adapted from The Sharper Your Knife The Less You Cry