Easy Delicious Crepe


        So, it's been a while hasn't it? Ok, so long story short....I lost my ever loving mind. The shop got a little busy, my oldest started school, I went to Florida to see my sister, I had a birthday, my youngest was sick, my oldest had her birthday. So...life has been busy to say the least. Forgive me.
        Now...let's get to it. As you all should know by now, I am French. I LOVE French cuisine. I love making things that are challenging...but I also LOVE easy. I am not going to go into why I love easy...but if you're a mom, or you've read at least ONE of my posts...you'll know why.

   Crepes are an amazing meal. Yes...meal. If done right, they're light, airy and can be filled with ANYTHING. Yes...anything. In France, they aren't small. Usually you only need one to get your fill for what ever you're needing. Get more, and they stare at you like you're crazy. But, I digress. 
       For me and my family, I will make about 3-4 per person (I make them smaller)...and for the main meal I stuff them with spinach, ham and/or turkey, cheese, ranch, tomatoes and what ever else I am feeling up to preparing. A sandwich on steroids. For the last 1 or 2 I make dessert. I fill those with or a mix of Nutella, fruit, preserves...topped with my homemade chocolate sauce (which is in another post that I made).

Now, if you're mouth isn't watering yet....go get checked out. Otherwise, read on my friend and enjoy this simple, easy recipe and fill it with your favs!
What you need:
- 2 eggs
- 1c milk
- 2/3 flour
- pinch of salt
- 1 1/2 tsp veg oil
- vanilla extract (optional - I use this to bring out more flavor)

What you need to do:
1) Blend all ingredients in blender until smooth. 
2) Cover.
3) Refrigerate for 1 hour - NON NEGOTIABLE
4) Heat skillet over Med-High heat and brush lightly with oil. 
5) Pour 1/4c of the Crepe mix into pan, tilt it in circular motion until thin layer completely coats pan.
6) Cook 2-5 min. 
7) Flip once and again until golden. Repeat.

Now...I told you this was simple. I am going to be honest. It may take a few tries, but this is by far the easiest recipe I have done with the taste being practically perfect. It's not the exact recipe we used in France...but hey, it gets the job done...and with a mouth full of hungry people....you're welcome.

There really aren't any notes to put on this recipe...but I will say, make sure to evenly coat the pan...and 1/4c doesn't need to be exact. Pans vary, which means so does the size of the crepe.

Enjoy, and let me know how it goes! I love to hear the good, the bad and so fourth!

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