Crepes and pancakes
1 cup (250 ml) unbleached all-purpose flour
2 tablespoons (30 ml) sugar
1 pinch salt
1 1/2 cups (375 ml) milk
1/2 teaspoon (2.5 ml) vanilla extract
1 tablespoon (15 ml) unsalted butter, melted
Softened butter, for cooking
1. In a bowl, combine flour, sugar and salt. Add eggs, 125 ml (½ cup) of milk, vanilla, and stir with a whisk until smooth. Gradually add remaining milk, stirring constantly. Whisk in melted butter.
2. Preheat a 23-cm (9-inch) non-stick skillet over medium heat. When the skillet is hot, brush with butter.
3. For each crepe, pour about 45 ml (3 tablespoons) of batter in the centre of the skillet. Tilt skillet to spread batter evenly until it covers the entire bottom of the skillet. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from skillet.
4. Place cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying and to keep them warm. Delicious with maple syrup or blueberry sauce