Crepes (one of Josh’s favorite breakfasts)

Best crêpes

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.

Our old recipe:

1 cup of regular flour

4 eggs

salt, sprinkle

1/4 cup of sugar (optional)

2 cups of milk

1 t vanilla

Beat eggs, then beat everything together until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat frying pan(s). Grease pan lightly. Pour about ¼ C batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Roll crepe up with jam, Nutella, pudding, powdered sugar, cinnamon, yogurt, applesauce, fresh fruit, apple pie filling, canned peaches, or sautéed tomatoes, zucchini and onions.