Treat yourself to a crepe pan, you will never regret it!

Crepes

This recipe comes from Robin in Texas -- based on a cookbook recipe from the 60's. It's easy and makes perfect crepes that can be filled with savory combinations or her favorite, butter and piping hot maple syrup. We recommend heating the oven to about 200 degrees and putting an oven safe plate in there to receive the crepes, made one at a time, so everyone can eat together (or at least to avoid the 'eating one crepe at a time while cooking the next crepe' nuisance. 
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TIP:  Do not leave out the butter. We've tried it. That small amount of melted butter in the recipe makes all the difference in the world. We don't know why but are sure it's some miracle of science.  

Combine Dry Ingredients in a large bowl and stir together to distribute the ingredients: 

• 1 and 1/2 cups of all-purpose flour
• 1 Tablespoon of Sugar
• 1/2 teaspoon of Baking POWDER
• 1/2 teaspoon of Salt

  Combine Wet Ingredients in a bowl and stir together to distribute the ingredients: 

• 2 eggs (whisked)
• 2 cups milk
• 2 Tablespoons of melted butter
• 1/2 teaspoon Vanilla extract 

Add wet ingredients to the large bowl with the dry ingredients and whisk together. It's perfectly fine (and beneficial) to let this batter sit for at least several minutes and then to give the batter a final whisking before using. 

Heat a large non-stick fry pan to medium heat. (If you must use a pan that is NOT non-stick, be ready with some non-stick spray!). Butter or spray the pan if desired (if it's a high quality non-stick pan, you won't need spray). When the pan is hot, pour 1/4 cup butter into the pan and IMMEDIATELY rotate/tip the pan until a thin film of batter covers the bottom of the pan. If 1/4 cup isn't enough, use more -- whatever amount will barely cover the bottom of your pan. You want the crepe to be thin!. 

Cook until very light brown. Run flexible spatula (I spray the spatula first) around the edge of the crepe to loosen; turn/flip the crepe and cook until done on the other side. Move crepe to the hot plate in the oven (or eat one at a time). We like to fold the crepe into quarters before putting into the oven to retain the moistness of each crepe (just fold in half, and then in half again). If you don't put them into the oven to keep hot, place on a plate and use a layer of waxed paper between each crepe to prevent them from sticking together. 

Enjoy as desired. We highly recommend salted butter and piping hot maple syrup -- with a light dusting of powdered sugar.