Crêpes

This one comes straight from Stew's mom's recipe book. She used to make crêpes for him when he was a kid and it's one of the only special things Stew ever cooks for me. They are seriously amazing, so we decided to make them for everyone at the lake last weekend as a breakfast treat. 

Crêpes 

• 1.5 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 eggs
• 1/2 teaspoon vanilla
• 2 tablespoons butter or margarine, melted

Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth. For each crêpe, lightly butter skillet; heat over medium heat until butter is bubbly. Pour 1/4 cup of the batter onto skillet; immediately rotate pan until batter spreads out thinly. Cook until light brown; turn and brown on the other side. Sprinkle crêpes with sugar and squeeze on fresh lemon juice. Roll up and enjoy.

The ingredients are very simple, but it's the execution that can be difficult. The batter must be a very smooth consistency and your technique has to be perfect to make perfectly round, thin, crispy crepes. Stew uses our large griddle to make two at a time and his favorite topping is sugar and fresh lemon juice which creates the absolute perfect combination of sweet and sour. Yum yum yum! The crêpes were a hit and we ate the entire batch.

Bon appétit!