Belgian Crepes
- 2 1/2 cups flour
- 1 1/2 cups whole milk
- 1 cup of vanilla sugar
- 2 eggs
- Pinch of salt
- Butter or margarine
- Put flour and milk in bowl and mix well. Add Sugar. Mix. Add egg yolks keeping the white aside.
- Beat the egg white and add a spoon of sugar while beating it. Add the egg white to mixture and pinch of salt. Blend it all together with a spatula.
- Take a spoonful of butter and let it melt in pan on high heat. Lower heat a little above medium heat when ready to poor in skillet. Use a ladle to poor mixture onto the skillet while with the other hand turning the skillet such that the mixture is even over the skillet. If you prefer thinner crepes add milk. Leave on the stovetop until lightly browned. Turn the crepe on other side until lightly brown. Ready!
- When removing the crepe from skillet put it on a rack for 1 minute. Keeps it crunchier! Repeat!
flour, milk, vanilla sugar, eggs, salt, butter
Taken from www.epicurious.com/recipes/member/views/belgian-crepes-1265789 (may not work)