French Crepes

March 2009: Breakfast Foods

4 eggs
2 Tablespoons butter
1 cup milk
1 teaspoon vanilla
1 cup flour
½ teaspoon salt

Beat eggs, Melt butter. Stir milk, melted butter, vanilla and salt into eggs. Add flour and beat until creamy. Heat and lightly butter skillet. Use a measuring cup to pour ¼ cup of batter into skillet. Quickly swirl pan to spread butter. Cook until edges are brown. Flip crepe and cook other side. Fill with fruit, yogurt, or powered sugar. Roll up and eat.

Submitted by Tami Tolman