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CBM's Favorite Crepes

Delicious thin "pancake-like" food.
Course: Breakfast

Equipment

  • Nonstick crepe pan

Ingredients

  • 1 cup milk
  • 1 large beaten egg
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup water
  • ¼ teaspoon salt

Instructions

  • In a medium sized bowl, whisk together all ingredients until a smooth batter forms.
  • Using a ladle, portion out batter into a nonstick crepe pan (the link for my favorite crepe pan is included on the “Shop” page of my site) or small skillet that has been brushed with butter. If using a skillet to cook the crepe, rotate the skillet and swirl batter until it covers the entire bottom of pan.
  • Cook until lightly brown or spotted brown on the underside. Turn and cook second side until light brown. (If using a crepe maker, follow the cooking instructions included with the crepe maker).
  • Remove crepes and place on a plate. Place two tablespoons filling on each crepe, fold the sides in first and then the bottom, rolling away from yourself, as if you are rolling a burrito.
  • Bon appetit!

Notes

Fillings of your choice (we use Nutella, strawberries, bananas)