I love crêpes and it is a rare occasion we make them as the cooking process takes so long – just getting through a batch. But my favorite is then turning these into blintzes. Yum.
From Nancy S Frank
Yields 6 servings
3 Large egg yolk
1 Dash salt, table
1 Cup milk, whole
2 Tbls brandy
1/2 Cup water
1/2 tsp extract, vanilla
1/4 Cup sugar, white
1 1/8 Cup flour, all-purpose
2 Tbls butter, unsalted melted and cooled
1 to taste cooking spray, butter-flavored
In a blender, blend thoroughly. Add melted butter. Blend. Refrigerate batter for at least 30 minutes.
In a 5- to 6-inch diameter pan, on high, spray with cooking spray and then cover bottom of pan as thinly as possible with batter and turn pan to coat evenly (about 2 tablespoons batter).
Oil cookie sheet and place cooked crepes on it.