Growing up, my Dad made these delicious crepes every Sunday morning. Now, I make them every year on Christmas morning for my family. We eat them with a light sprinkling of granulated sugar inside, sometimes with jam or fruit salad as options too. The crepes have the best flavor if the batter rests for an hour or so before cooking. Special and wonderful! This year, the kids took turns playing Christmas music on the piano after we had finished eating- Deck the Halls! 🙂
Proportions per person:
- 1 egg (I made 1 dozen eggs for 10 people)
- 1/4 cup all-purpose flour
- vanilla extract, to taste (I used 1 T for one dozen eggs)
- milk, added until desired consistency is achieved (1 percent okay)
- pinch of coarse salt or sea salt, optional
- canola oil, for cooking
- sugar, jam, and/or fruit salad, for serving
- Beat the eggs and flour together with a wire whisk until no lumps remain and the dough pulls away from the sides of the bowl in bands.
- Add vanilla and salt, if using, and whisk to combine.
- Gradually whisk in milk until the batter has a pourable consistency. (I prefer thin crepes and make the batter relatively thin.)
- Let the batter rest. (Ideally for one hour.)
- Warm a plate over a pot of simmering water- to keep the cooked crepes warm.
- Warm crepe pans over medium heat. Brush the surface of each hot pan with oil before adding batter. Ladle and then and swirl the batter in the pan to spread it into a thin layer covering the entire surface. Flip when bubbles are noted and the edges of the crepe appear dry and start to pull away from the edge of the pan. Remove from pan when slightly brown on the second side. Stack.
- Serve with granulated sugar, jam, and/or fruit salad. Sprinkle the topping over the entire surface and then roll it up to eat. Enjoy!