Raising free-range chickens for their eggs, we love to make simple sweet crepes, golden from their deep orange yolks. On the first of the year, I used my birthday vitamix to make our usual sweet crepes, and then Piper went to town with fruit and whipped cream to decorate.
CREPE BATTER RECIPE:
4 fresh eggs
1 cup whole fat milk
1/3 cup water (or to consistency)
1 1/2 cups flour (I have used everything from GF to whole wheat to plain white flour with good results!)
2 tablespoons melted butter or oil
2 tablespoons honey or turbinado sugar
2 teaspoons vanilla
1 pinch salt
Blend all ingredients in vitamix or blender.
Pour onto hot, greased griddle or crepe pan, and tilt the pan to desired crepe thickness. Cook until the top is no longer shiny, then flip, removing from pan when golden brown.
Serve with just about anything: syrup, confectioners sugar, Nutella, fruits, whipped cream, bacon...
In Tarifa, Spain, I lived above a creperie that didn't open until 10pm. I love recreating some of their recipes--Nutella, banana and bacon is a favorite at our house.
This recipe makes enough crepes that our family of five can eat until full, and still have about 6-8 crepes left in the fridge to snack on throughout the day or send in school lunches.
(Approx 25 5" crepes)