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1
Mix the flour, baking powder, salt and sugar in a small bowl.
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2
In a microwave safe bowl or ramekin, melt two tablespoons of butter.
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3
This should only take 30-60 seconds but keep an eye on it.
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4
In a larger bowl, mix the milk and eggs.
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5
Then drizzle in the butter, constantly stirring the milk mixture.
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6
Stir in the vanilla.
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7
Combine the wet and dry ingredients, and whisk until the batter is smooth.
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8
In a small bowl or ramekin, melt another tablespoon of butter.
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9
Once melted add a tablespoon of vegetable oil.
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10
Heat a 10-inch nonstick pan over medium-high heat.
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11
With every crepe, do these steps: Brush the pan with the butter/oil mixture, whisk the batter (the flour sinks to the bottom of the batter), and scoop 1/4 cup of batter into the pan.
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12
Once you add the batter quickly grab the handle of the pan and twirl it around until the crepe is spread thinly and evenly.
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13
After 45 seconds to a minute, flip the crepe and let it cook for 30 seconds to a minute on the other side.
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14
Remove the crepe to a plate and repeat the process with the remaining batter.
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15
Yields approximately eight large crepes.
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16
Serve with any of the following: butter and powdered sugar, fruit compote, Nutella, maple syrup, or savory fillings.
