Easy to Make Crepes!
Enjoy anytime of day – breakfast, lunch, dinner.
4 large eggs
2 cup milk
2 cup flour
6 tablespoons melted butter
4 tablespoons sugar
2 teaspoon vanilla extract
1 tablespoons of Rum/Grand Marnier
Butter, for coating the pan
In a blender, combine all ingredients and pulse for 10 seconds. Place crepe batter in refrigerator for 1 hour. This allows the bubbles to subside so crepes will be less likely to tear during cooking. Batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. Lay out flat to cool. Continue until all batter is gone.
You can spread sugar on them, or jelly, melted chocolate.. enjoy!
Origin/tradition : In France , crêpes were traditionally served on Candlemas ( La Chandeleur ), February 2. This day was originally Virgin Mary's Blessing
Day but became known as “Crêpe Day”, referring to the tradition of
offering crêpes. It is believed that if you could catch the crêpe
with a frying pan after tossing it in the air with your left
hand and holding a piece of gold on your right,
you would become rich that year.
