French Crepes
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 6" crepes
 
As dessert crepes, they are slightly sweeter than the savory kind, and can be wrapped around many things for a sublime after dinner treat. Best when the batter gets to rest for 2-24 hours. Try to make the night before you want them.
Ingredients
  • ¾ cup milk
  • ¾ cup cold water
  • 3 egg yokes
  • 1 Tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 5 tablespoons melted butter
Instructions
  1. Put all the ingredients into the blender in the order they are listed. Cover and blend at top speed for one minute. Scrape down the sides and blend again for a few seconds. Cover and refrigerate for at least 2 hours, or better overnight.
  2. heat a non-stick pan over medium heat for a few minutes until hot. Wipe with a very small amount of butter. Pour in about ⅓ cup of batter and slowly swirl around until the bottom of the pan is covered. Cook for 30 seconds to a minute, until golden brown, then flip over (using spatula, fingers, or wrist flip of the pan. Be careful to not burn yourself.) 30 seconds on the second side, and remove from pan.
  3. Repeat until all batter is used.
Recipe by Average Ninja at http://average.ninja/blog/2016/08/04/french-crepes/