You're Basically in France Crepes

A few weeks ago, Stella found a recipe for crepes and decided to give it a try. Since then, my kiddos have made approximately 100+ crepes and I'm here for it! They're easy as can be and oh-so-delicious!

Ingredients:

• 4 Becker Farms eggs 
• 2 c whole milk

• 1 ¼ c all-purpose flour

• 1 TBSP sugar

• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 3 TBSP butter, melted

Directions:

To prepare the batter using a blender: combine all ingredients and blend on medium-speed until smooth (1-2 minutes).

Alternatively, if you do not have a regular blender: combine all ingredients in a medium-sized bowl and blend until smooth, using either an immersion blender or a fork/whisk.

Ideally, let the batter rest in the refrigerator for at least 30 minutes (this will make for a more tender crepe).

When ready to prepare:

1. Heat a large skillet on medium-heat. Add a small amount of butter and once melted, swirl around the pan.
2. Pour the batter into the skillet to desired size (we normally make them around 6" to 8" in diameter). Heat for around 1-2 minutes or until edges are set and the crepe lifts easily from the pan; then flip over using a spatula  and heat for another minute or so. The end result should be light yellow in color, with a thin, pliable texture.
3. Once done, transfer the crepe to a plate and top as desired (we like spread on Nutella and add raspberries or other thinly-sliced fruit such as bananas or strawberries). Then, either roll -or- fold into quarters, whichever you prefer. Other toppings could include: maple syrup, whipped cream, drizzle of chocolate sauce, powdered sugar, jam, etc. 

Store batter in an air-tight container in the refrigerator; use within about 5 days.