I made these for dessert one night and loved them so much that I made them again the next week and then again the week after that and believe it or not, I’m going to serve them again tonight. It’s Crepeville around here. We slather these with homemade sweetened whipped cream and strawberries and dust them with powdered sugar and then pause just briefly to reflect on their beauty before throwing ourselves headlong into shoveling them into our mouths. And then we start all over again. It’s a sight to see.
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
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. The batter will be watery, which is good. Remember, you want these to be thin crepes, not thick pancakes.
Heat a medium saute pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip the pan to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.