2 eggs
2 tbsp of sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups of milk
1 cup of flour
1 tbsp unsalted butter, melted
oil for pan (I have found this to be optional if using a good non-stick pan)
Instructions:
Mix all the ingredients in a mixer or a blender really well and let sit for a few minutes. Heat a non stick frying pan with a 1/2 tsp of oil really well or spray it generously with cooking spray. It is very important that the pan is hot. Pour 1/4-1/3 of a cup of the crepe mixture, or more depending on your pan size, into the pan and spread the mixture to cover the entire pan, by rotating the pan. Leave about 1 to 2 min per side then flip over or until you see the edges of the crepe starting to brown a little bit. Once the crepe is done on one side it will also be able to slide it around and flip it over. Repeat steps until you've prepared all the crepes. You can just pile them all up on a plate as you cook them.
Fill crepes with berries, bananas, nutella, jam, cookie butter, pastry cream, cream cheese mix (see recipe below), whipped cream, etc. and roll and serve.
Cream Cheese Filling for Crepes:
8oz Cream Cheese, softened to room temp
8 oz Extra Creamy Cool Whip (defrosted in the fridge overnight)
2 tsp. Lemon Juice
1/2 c. Powdered Sugar (or to taste)
Mix all ingredients well and serve in crepes.
