My favorite breakfast crepes are rolled, sprinkled with powdered sugar and flavored with fresh squeezed lemon juice. Even better –make them with lemon curd!
Pour 1 1/2 cups milk in a blender with 1 cup of flour. Blend.
Add 4 large eggs. Blend. Melt 1/4 cup or 1/2 stick of butter and drizzle it in while blending.Add 2 tablespoons sugar, 1 teaspoon vanilla and a pinch of salt. Blend!
Use 1/4 – 1/3 cup for crepes depending on how large you’d like them.
Heat a nonstick skillet to medium. Add a teaspoon of butter. Make sure skillet is hot enough, and then pour in batter. Tip pan to distribute batter if it all wants to sit in one spot. The goal is something thin and light.
When tiny bubbles cover the whole surface, it’s time to flip. (My son’s observation). You only need to cook the other side very briefly before it’s finished.
Roll, or fold in quarters. Keep warm until the other crepes are done, or as it happens in my family, try to keep up with filling a plate as they mysteriously disappear . . . This one looks so delicious I can see why they disappear!
To make a lemon curd crepe, spoon a tablespoon or two of lemon curd down one side like this:
Roll up, dust with powdered sugar and enjoy!