This recipe will make about 6-10 crepes, depending on how you cook them and how thick you make the batter.
1 c flour
1/2 T vanilla extract (I also like to use almond extract instead)
1/2 t baking powder
1 T oil
1/2 t salt
3/4 c milk
Cinnamon to taste
Mix all ingredients into a mixing bowl. I usually like my crepes pretty thin, so I usually add a little extra milk – closer to a cup.
Mix until smooth. I usually use a hand held mixer.
I use a crepe maker, so follow the instructions on yours if you have one.
If not – butter an 8″ skillet and heat until it is very hot. Pour about 1/4 c of mix into the skillet and tilt the skillet to spread the batter evenly. Cook until you see the top start to bubble, flip then cook for another 20-30 seconds until lightly browned.
I usually cook a batch and keep them hot by either setting the oven at a very low temp, and placing the crepes on a pan in the oven as they are done. Or, if I’m only cooking for myself and my husband, I’ll put them on a plate and cover with aluminum foil.
You can serve with a variety of toppings. I like to just spread on some butter and syrup, roll them up then put a bit more syrup over top.
Mmmmmm… so good! I could probably eat dozens of them, but I was good and stuck with 2. :pOh… I promised my husband that I would make sure to say that he made the eggs and bacon. They were excellent, honey! 🙂