Perfect way to start this lazy Saturday morning. This is the kind of breakfast you want to have when you have a little more time than a rushed Monday morning. We have been making these on weekend mornings for years and they are still a big hit!
Makes 12 8-inch crepes
1 ½ cups/360 ml of whole milk
3 large eggs
1 tablespoons sugar
1 teaspoon salt
1 teaspoon vanilla
¼ cup/60 ml of brandy (optional)
1 cup/125 grams of plain flour
3 tablespoons of butter (melted)
Butter for cooking
Lemon wedges and sugar to serve
In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
Place crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
Continue the process until you have cooked all the crepes.
Served with lemon wedges and a sprinkling of sugar.
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