{Sweet crêpes, by Tramontina}

Serve your crêpes with dollop of lavender, lemon curd, fresh berries, toasted almonds, or whatever other brilliant ideas that come your way.

Serves: 6 - 8
Preparation time: 20 m
Cook time: 30 m
Difficulty: medium

Ingredients

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
5 tablespoons unsalted butter (melted), plus more for cooking
1 teaspoon vanilla extract
1 cup all-purpose flour

In the kitchen

Preheat oven to its lowest setting or “warm,” generally around 200°F.
Combine milk and eggs in blender on high until foamy. Add sugar and salt to blend on low speed.
Add butter and vanilla on low speed and blend. Finally add flour and blend batter until combined. Place in fridge for 10 minutes.
Heat small nonstick pan over medium heat. Melt butter just until it begins to smoke and pour 1/4 cup of batter into the pan, quickly tilting pan to spread a thin layer across the surface. You want just enough batter to cover the pan without going up the sides. Small bubbles will start to form.
Check to see if crepe is lightly browned and then flip to brown other side.
Once cooked (total of 1-3 minutes), keep warm on a covered plate in oven and continue cooking the rest of the crepes, buttering the pan in between each crepe.


Adapted from Epicurious.com – http://www.epicurious.com/recipes/food/views/breakfast-crepes-108134