2 c. milk
1 1/3 c. flour
1/4 tsp salt
2 Tbsp sugar
1 tsp vanilla
1 1/2 tsp vegetable oil
In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Blend until smooth and all ingredients are mixed together. Cover and refrigerate about an hour (don't skip this steep. it is very important). Heat a skillet* over medium-high heat and spray with cooking spray or oil. Pour 1/3 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil). Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
*If you have a crepe maker... use that. They will turn out perfect every time. ;)
After you have made your perfect crapes here are some ideas of what to fill em' with:
Sausage, scrambled eggs and cheese (top with sour cream, cheese, and salsa):
Cream cheese, whipped cream, & strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar):
1 (8 ounce) package cream cheese softened
1 1/4 cup sifted confectioners suger
1 Tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
Bleand the cream cheese, confectioners' suger, lemon juice, lemon zest and vanilla in an electric mixer until smooth. Gently fold in the whipped cream.
