9 steps, about 30 minutes start to finish.
Crack all the eggs into a mixing bowl.
Add flour, sugar, vanilla, and salt and mix with a hand blender, adding a little milk if necessary.
Mix in the butter, then slowly add milk as you mix until the batter is the consistency of heavy whipping cream.
Let batter rest for 15 minutes.
Heat medium sauce pan(s) over medium heat, add butter to coat the bottom, and pour approximately ¼ cup of batter into the pan and swirl around to coat the entire pan. Stir up the batter before you pour each crepe; it tends to separate.
Cook each crepe until edges are dry, carefully flip and cook another 30 seconds on the second side.
Serve hot or stack crepes in a warm oven until ready to serve.
Great toppings: Nutella & bananas, lox & chive cream cheese, ham & swiss, lemon juice & sugar, homemade jam & whipped cream, etc.
John's crunchy whipped cream: Beat heavy cream in a bowl until soft peaks start to form, add in raw (turbinado) sugar and beat a little more. Enjoy!
“Let the batter rest so the flour relaxes, and give it a stir right before every crepe because it settles and separates as it sits. Pour just enough to swirl a thin coat across the pan, since thin is what makes a crepe a crepe rather than a pancake.”
