Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.