Crepes

By KitchenGnome

Ingredients

• 4 eggs
• 1 1/3 cup milk
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• 1 cup flour
• 1 tbsp white sugar
• 1/2 tsp salt
• Lemon curd, click link above for recipe
• Fresh raspberries
• Powdered sugar

Preparation

Step 1

Combine all ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter.
Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan. Side Note: Most people only cook one side but I cook both.
Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.

Makes about 20 small crepes.