The Crepes Ingredients
1 cup flour
1 1/2 cups milk (approximately)
1 teas. vanilla (if making sweet crepes) optional
2 oz. butter, melted
I don't think I've ever added any sugar to the batter, as it isn't really necessary. Whip the eggs, add a bit of the milk, a half cup or so, beat, then begin shaking the flour in, while beating the whole time, to prevent lumps forming. Add more milk and continue until the consistency is like medium heavy cream. Then, whip in the cooled, melted butter, and vanilla if using. The batter should coat a spoon dipped into it.
First a smear of jam, then the fruit, and top it with sour cream or yogurt (that's how I do it).It's nice to let everyone fill and roll their own, as desired. If you have more than one type of fruit available, so much the better. This recipe is good for about 3 people. We usually have enough left that I can make savory dinner crepes (canneloni) in a day or so.
Join us for brunch, there will be lots of tasty dishes to choose from at The Mingle Brunch.