• 2 cups flour
• 3 cups milk
• 8 eggs
• 6 tablespoons butter
• 3 tablespoons sugar
• 1 teaspoon vanilla


In a blender, combine the flour, milk, eggs, butter, sugar and vanilla and blend to a smooth consistency.

Heat an 8-inch non-stick skillet on medium heat. Gently coat with butter. Pour 1/4 cup of batter into center of pan, tilting and rotating until batter evenly coats the bottom. Bake until the crepe is golden brown on both sides, turning the crêpes gently with a spatula. Cook on the second side for about 25 seconds or until golden brown.

Repeat with remaining batter, coat skillet with more butter if necessary. Remove crêpes and place on a paper towel lined platter stacking each crêpe on top of each other.


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