Crepes

This was a Sunday night favorite when I was a missionary in France.

Ingredients:

4 Cups Milk
3 Cups Flour
Pinch of Salt
3 Large Egg
6 Tbsp Oil
1 Cup Sugar
2 Tbsp Vanilla

Usually I just mix this all together in a kitchen aid until blended. Best to add flour gradually to liquid so as to avoid clumps. You might need to add more or less sugar depending on your taste preferences.

Heat a skillet to medium high heat. Melt about 1 Tbsp of unsalted butter on the pan, add excess melted butter from pan to mixture and beat in. Ladle in enough batter to cover the entire pan, move the pan around to spread the mixture thinly over the entire pan. Should be slightly thinner than tortillas. Once the crepe begins to bubble pry the edge from the pan and with turner and flip crepe (about 15 seconds on a well heated pan). Cook second side briefly until begins to bubble (about 10 seconds on well heated pan).

If crepe sticks lower heat and add more butter to pan. It takes a few tries to get the technique down.

Serve with nutella, strawberries, and cream. Ice cream is also acceptable.