#329: Homemade Crepes

 I woke up this morning and was going to make the girls pancakes for breakfast.  Then I decided we needed something new to try...so I pulled out a crepe recipe I've been sitting on and we decided to give those a try.  The recipe says to let the batter sit for an hour, but there was NO way my girls were going to let me delay breakfast for that long, so I let it sit for about 10 minutes and then started making them.  I do not like it when you can taste egg in a batter (like in pancakes) so I was pretty sure I was not going to like these...I was wrong!  I made our crepes with 3 different fillings:
1. Peanut butter
2.  Butter, cinnamon and sugar
3. Syrup

Peanut butter was the definite favorite in this group!  I figured I'd have some crepes to freeze for a future breakfast but the girls ate every last one!

Here's what I learned with this recipe, it really doesn't need any butter.  I found when I melted butter in the pan first, those came out a little greasy.  Also, the easiest way to evenly spread out the filling is to pour and tip the pan at the same time.  Finally, these need to be a THIN layer of batter otherwise your crepes will be way too thick!

1-1/2 cups 2% milk
4 eggs
1 cup all-purpose flour
1-1/2 teaspoons sugar
1/8 teaspoon salt
8 teaspoons butter

In a small bowl, whisk milk and eggs. Combine the flour, sugar and salt; add to milk mixture and mix well. Refrigerate for 1 hour.

Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.  Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.