To those of you who requested the crepe recipe. This post is especially for you. I am totally NOT a professional crepe expert, but I absolutely LOVE them, and making them is fun because they act different then any other kind of food. They are just so…crepey.

So with no more ado…pull out your mixing bowl and nonstick skillet and let the fun begin.

1 1/2 cups milk
3 eggs
1/2 tsp. vanilla or lemon flavoring
2 T. melted butter
1 1/4 cups flour
1 T. Sugar
Pinch of salt

Mix all your ingredients together very well.

It works best to throw them into the blender so they get perfectly smooth, but since my blender is too difficult to unearth, I use an electric hand mixer.

Technically, you are suppose to refrigerate the batter for an hour, but I usually don’t have enough patience.

Heat your nonstick skillet (8 in. works great) over medium heat. Lightly grease it for the first crepe and occasionally while you fry up the rest.

Pour approx. 2 T. of batter into the center of the pan and quickly tilt the pan so it runs all over, evenly coating the bottom of your skillet.
I usually just do this by trial and error. Dash a pour of batter in, and keep in mind that the thinner your crepe, the better. You want enough batter to sufficiently cover the skillet without cracks and holes peeking through.

Cook until the top of your crepe appears dry and you can run a thin spatula ( I use a flexible, plastic frosting knife) under the crepe without breaking it. Flip the crepe over and cook 20 seconds or so longer.

Flip out onto wire rack…or plate. Allow to cool.
And yes, I always put mine in the fridge because I just can’t wait to eat them:)

When the crepes are cool, fill them with whipped cream and slices of sweet strawberries. I LOVE heavy whipping cream, beat to a lovely stiffness, but since I don’t always have it on hand, I improvise with bottled whip cream sometimes.

Oh! And if your first crepes don’t turn out, no worries! Crepe Scraps are even yummy! Who says they have to be perfectly round? 🙂
Keep trying…it WILL be worth it!