Crepes

Recipe found at  http://www.melskitchencafe.com/2012/04/crepes-crepes-crepes.html  I also borrowed her picture because I forgot to take one of my own!

I remember my grandma making Crepes when I was a kid but my mom never did.  I had forgotten all about them until they served these at my little sister's wedding reception. When I made them at home we did the Nutella, Strawberries, banana slices, and Whip Cream version and they were very delicious and simple!


*Makes about 10 crepes -- one person can easily eat 4 though so I tripled the batch for my family of 6.

INGREDIENTS:
2 large eggs
1 1/4 cups milk
1 cup all-purpose flour
2 tablespoons vegetable oil or melted butter
1/4 teaspoon salt


DIRECTIONS:
In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.

When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter. Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.
Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes – I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke – the skillet is probably too hot.

Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking. The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes. Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.