Classic French Crêpes
Ingredients
1 ½ cups
flour
1 tbsp.
sugar
½ tsp.
baking powder
½ tsp.
kosher salt
2 cups
skim milk
2 tbsp.
Kowalski's Unsalted Butter, melted
½ tsp.
Kowalski's Organic Madagascar Vanilla Extract
2
eggs, lightly beaten
- cooking spray, for spraying the pan
- choice of fillings: yogurt, fresh fruit, preserves, thinly sliced ham, shredded or cream-style cheeses, whipped cream, butter and (cinnamon) sugar, smoked salmon and crème fraîche, etc.
Directions
- In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.
- Add milk, butter, vanilla and eggs all at once; whisk until smooth.
- Heat a 6-8" nonstick skillet over medium heat. Spray pan lightly with cooking spray; wipe with a paper towel to coat pan evenly and absorb excess oil.
- Pour a scant ¼ cup batter into the hot skillet, rotating skillet quickly to thinly coat the bottom of the pan; cook until light brown at the edges and slightly dry (about 2 min.).
- Flip crêpe; cook other side until light brown (about 30 sec.).
- Repeat until all batter has been used, wiping and respraying skillet between each crêpe.
- Serve immediately with desired fillings or keep warm in a 200° oven until all crêpes are done, placing waxed paper between each crêpe.
Tasty Tips:
- Crêpes may be frozen for at least 3 months. Tightly wrapped with freezer or waxed paper between crêpes. You can microwave individual crêpes without thawing them (about 20-30 sec. each).
- If you have 2 skillets, it works well to cook these 2 at a time.
