Author Notes
This recipe was the first recipe we ever published 12 years ago, launching ANNA Magazine. My mom made these weekly when I was growing up and they are simply the best crepes I have ever eaten. Salty, sugary and buttery. Make sure to allow the batter to rest 20 minutes prior to cooking. Enjoy! —Mari Loewen
Ingredients
- Crepe batter
-
2 cups
all-purpose flour
-
2 tablespoons
sugar
-
2 teaspoons
salt
-
3 cups
milk
-
5
eggs
-
1 teaspoon
vanilla
- Cinnamon sugar
-
1 teaspoon
cinnamon
-
1/4 cup
sugar
-
1/2 cup
butter, melted
Directions
- Crepe batter
-
Combine flour and sugar in a large bowl. Combine milk, eggs, and vanilla in separate bowl, and slowly whisk into flour mixture until smooth. The better should be fairly runny, you can add additional milk if needed. Cover and rest batter 20 minutes in the fridge. This is important as it allows the batter to congeal.
-
To cook the crepes, heat a small, lightly butter-greased crepe pan (my mother used a cast iron skillet; I use the French crepe pan available at most kitchen supply stores) over medium heat. Pour 1/8-cup mixture onto pan; gently tip pan to spread batter. Cook 2 minutes each side or until golden. Remove crepe to parchment-lined cookie sheet and place in slightly warmed oven for keeping. Repeat with remaining mixture until all crepes are cooked.
- Cinnamon sugar
-
To caramelize crepes, in small bowl combine cinnamon and sugar. Brush each crepe with melted butter and sprinkle with cinnamon sugar. Return to pan and cook for 30 seconds each side or until caramelized and crispy.
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