Brittany-Style Crepes

Instructions

1. 1

   In a bowl, whisk together the flour, sugar, eggs, vanilla and 1 1/2 cups (375 ml) milk until the batter is smooth. Gradually whisk in the remaining milk.

2. 2

   Heat an 8-inch (20 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter. For each crepe, pour about 1/4 cup (60 ml) of batter into the centre of the skillet. Distribute the batter by tilting the skillet so that it evenly coats the bottom of the skillet.

3. 3

   When the edges lift away from the skillet and start to brown, flip the crepe over with a spatula. Continue cooking for 30 seconds or until lightly golden. Transfer the crepe to a plate and cover with aluminum foil.