Crepes

To start, lets all learn how to properly say the word in the above title. It is commonly pronounced  as cr-ay-p. The french will laugh. The more correct way of saying it (its still Americanized) is cr-eh-p. My dad lived in France for 2 years so I grew up calling saying cr-eh-p so when I heard it pronounced cr-ay-p for the first time I honestly didn't know what they were talking about. With that, here is the recipe!
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• 1 c. Flour
• 1 T. Sugar
• 1/4 t. Salt
• 1 1/3 c. Milk
• 1T. Vanilla
• 3 Eggs
• 3 T. Melted Butter

Combine flour, sugar, and salt in a large bowl.  In a large measuring cup, combine the milk, vanilla, eggs and melted butter. Break up the eggs with a fork.
Slowly pour the milk and egg mixture into the dry ingredients, whisking rapidly.  Whisk until very well blended.
Heat a 8"inch non stick skillet or crepe pan to medium heat.  Coat skillet lightly with butter using a paper towel. Using a 1/4 cup measuring cup, scoop batter not filling to the top of measuring cup.  Pour batter into center of pan tilting the pan in a circular motion covering pan in a very thin layer.  Cook until the edges start to lightly brown and the crepe starts to sweat (30 seconds-1 minute).  Flip over and cook for a few more seconds until done.
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I love that crepes are so versitile and options are endless. These can be for breakfast, lunch, dinner or dessert. This particular batch of crepes were dessert filled with fresh strawberries and whipped cream topped with more whipped cream and a drizzle of chocolate.