Classic French Crêpes

1 ½ cups flour
1 tbsp. sugar
½ tsp. baking powder
½ tsp. kosher salt
2 cups skim milk
2 tbsp. Kowalski's Unsalted Butter, melted
½ tsp. Kowalski's Organic Madagascar Vanilla Extract
2 eggs, lightly beaten
- cooking spray, for spraying the pan
- choice of fillings: yogurt, fresh fruit, preserves, thinly sliced ham, shredded or cream-style cheeses, whipped cream, butter and (cinnamon) sugar, smoked salmon and crème fraîche, etc.

In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Add milk, butter, vanilla and eggs all at once; whisk until smooth. Heat a 6-8" nonstick skillet over medium heat. Spray pan lightly with cooking spray; wipe with a paper towel to coat pan evenly and absorb excess. Pour scant ¼ cup batter into hot skillet, rotating skillet quickly to thinly coat the bottom of the pan. Cook until light brown at the edges and slightly dry (about 2 min.). Flip crêpe; cook other side until light brown (about 30 sec.). Repeat until all batter has been used, wiping and respraying skillet between each crêpe. Serve immediately with desired fillings or keep warm in a 200° oven until all crêpes are done, placing waxed paper between each crêpe.

Tasty Tips:

  • Crêpes may be frozen for at least 3 months. Tightly wrapped with freezer or waxed paper between crêpes. You can microwave individual crêpes without thawing them (about 20-30 sec. each).
  • If you have 2 skillets, it works well to cook these 2 at a time.