I actually picked up this recipe in 9th grade English class, during which one group assignment was to present a recipe to the class in a clear and easy-to-follow manner. Our group decided to tackle crepes for that assignment, and I’ve been making them ever since that fruitful endeavor.
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
- 2 cups chopped strawberries
- 2 sliced bananas
- Chocolate chips
- Whipped Cream
In a large bowl, mix together milk, egg yolks and vanilla.
Stir in the flour, sugar, salt and melted butter until well blended.
Put a large, shallow pan over medium-high heat. Add a thin coat of vegetable oil for the first crepe.
When the pan is hot, pour a ladle’s worth of batter into the pan and tip it to spread batter evenly to the edges.
When the edges of the crepe turn lightly golden-brown, flip over.
Cook until lightly browned on both sides.
Repeat the process until you run out of batter.
Once you make your crepes, you can fill them with whatever toppings you desire. I personally love to fill my crepes with strawberries or bananas, some sweet chocolate chips, and top everything off with a generous serving of whipped cream.