Kitten’s French Crepes
Notes from our test kitchen; these crepes freeze well tightly covered in foil to block out freezer odor, 1/2 teaspoon orange extract may be added to the batter, the secret perfect crepes is warm milk so don’t forget to warm!
See my recipe on this site for Strawberry Cream Stuffed Crepes 
Servings 12 crepes
Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
3-4 teaspoons sugar
1-1/2 cups warm milk (not hot)
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla
Instructions:
Place the flour, salt and sugar in a food processor then process a few seconds until combined.
Add in warm milk, eggs, melted butter and vanilla: proces for about 15 seconds.
Allow the batter to rest on the counter for 20 minutes.
Brush about 2 tablespoons soft butter in the pan, then heat.
Pour about 1/4-cup of the batter into the hot crepe pan, then swirl the pan around to distribute the batter evenly.
Cook until the bottom is browned then turn over and brown the other side.
Keep the crepes warm in a dish covered with foil.
You will also find this recipe on www.recipezazz.com
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