Ingredients:
1 1/2C. flour
1 Tbs. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 C. milk
2 eggs
1/2 tsp. vanilla
2 Tbs. melted butter
Instructions:
We make the batter in the blender. It mixes up quickly into a smooth, creamy texture and is ready to pour into the pan for cooking without much mess. Melt a bit of butter, an 1/8 tsp., between every few crêpes to keep them from sticking and use a non-stick, round pan. (I’ve tried all kinds of pans, even the “crêpe-pan” contraptions, but nothing works as well as a small omelette pan.) I cook them over med-low heat and use a silicone spatula for flipping. It takes some practice to get the hang of pouring the batter into the pan with one hand while simultaneously rotating the pan with the other to spread the batter into a smooth, thin pancake along the entire bottom of the pan. Watch the batter in the pan as it cooks through. As soon as the wetness disappears from the top of the crêpe, run a spatula around the edges and under to loosen it from the pan. Flip the crêpe over to cook the other side for just a second, then transfer to a plate.