Crêpes

1. 1

   Beat eggs until frothy. Combine dry ingredients; add to eggs alternately with milk, beginning and ending with flour mixture. Beat until smooth; stir in vanilla. Chill 1 hour. (This allows flour particles to swell and soften so crepes are light in texture.)

2. 2

   Brush the bottom of a 6-inch crepe pan or heavy skillet with oil; place over medium heat just until hot, not smoking.

3. 3

   Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers bottom of pan. Cook crepe 1 minute.

4. 4

   Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip crepe, and cook 30 seconds. (This side is rarely more than spotty brown; fold this side to the inside.) Cool crepe on a towel. Repeat procedure until all batter is used; stir batter occasionally. Stack crepes between layers of waxed paper to prevent sticking.

No additional tips available.