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Archive for September, 2011

1 ½ cups flour

1 tbs sugar
½ tsp baking powder
½ tsp salt
2 cups milk
2 eggs, beaten
½ tsp vanilla
2 tbs canola oil
about 2 tbs butter for cooking

In a large bowl, sift together dry ingredients. Whisk in remaining ingredients, except for the butter, until smooth; don’t over mix.

Heat a crêpe pan or small non-stick or well-seasoned frying pan over medium to medium-high heat. Add 1/2 tsp of butter and allow to melt and coat the pan, then wipe away excess with a paper towel. Spoon about 2 tbs of the crêpe batter onto the hot pan and tilt the pan to spread the batter evenly. Cook about 30 seconds, until the crêpe begins to just brown around the edges. Turn over and cook another 30 seconds. Slide crêpe onto a plate and continue cooking with the rest of the batter. When crêpes begin to stick, re-butter the pan.

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