A crêpe or crepe is a type of very thin pancake. Crêpes are usually of two types: sweet crêpes and savoury galettes. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes. Crepes are probably our favorite quick and easy sweet breakfast treat.
- 1/2 cup flour
- 1 Tbsp sugar
- 2 eggs
- 1/2 cup milk
- 1/4 tsp pure vanilla extract
- 1/2 tsp finely grated fresh orange peel
- 2 to 4 Tbsp butter, melted
- Combine the flour, sugar, salt, eggs, milk, and vanilla extract in a blender.
- Blend at high speed for a few seconds.
- Turn off the machine, scrape down the sides of the blender and blend again for 30 seconds.
- Pour the batter into a deep bowl and add the orange peel.
- Cover the bowl tightly and let the batter rest at room temperature for one hour.
- To fry the crepes, warm an 8-inch crepe pan or nonstick skillet over high heat.
- Lightly grease the bottom and sides of the heated pan with a little of the melted butter.
- Stir the crepe batter lightly with a spoon.
- Using a small ladle, pour about 1/4 cup of the batter into the pan.
- Tip the pan from side to side so that the batter quickly covers the bottom.
- The batter will cling to the pan and begin to firm up almost immediately.
- Cook the crepe for a minute or so until a rim of brown shows around the edge.
- Turn it over with a spatula and cook the other side for a minute longer.
- Slide the crepe onto a plate.
- Brush the skillet with a little butter and repeat the process until all of the batter is used.
- The crepes can be stacked one upon the other. They can be made ahead of time and kept, covered with plastic wrap, at room temperature. Makes about 8 crepes.
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