I don't know how it started, but my tradition is to make crepes on Sunday. The recipe below is very forgiving — you can leave stuff out or change ingredients, and it still works.
Crepes
- 1½ cups whole milk (I rarely have whole milk and have used almond milk, skim milk, and combinations of whatever is in the house)
- 3 large eggs
- 3 Tablespoons sugar (I've also used 2 Tablespoons Stevia)
- 1 teaspoon salt
- Scant 5 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (I've used tapioca flour, and it works, but the crepes have a different consistency)
In a blender, combine milk and eggs on medium-high until foamy, about 10 seconds.
Turn the blender to low and remove the feed top. With blender running, add the sugar and salt. Replace the feed top, blend on high for a few seconds, and then turn the blender back to low. (Sometimes I don't do this as described and just add the ingredients and blend a few seconds.)
In the same way, add butter and vanilla.
Turn blender off. Add flour all at once and blend until just combined.
Place a skillet over moderately high heat. You may need to experiment with heat, so they don't burn but also don't take too long. Spread a small amount of butter in the pan, or use cooking spray. Don't let the butter burn.
Pour batter into the pan and tilt the pan to get it even. Cook until you see bubbles and the edges are a bit set.
Flip crepe and cook a little bit more.
Move crepe to warming location (toaster oven or regular oven) while you make others.
Serve with fruit, or Nutella and banana, or syrup, or other yummy things.
