-
1
Melt the butter in a glass dish in the microwave and let cool. You don't want it to curdle the eggs.
-
2
Use a blender to make this easier.
-
3
Toss in the four eggs and swirl a few times to lightly beat them.
-
4
Add vanilla, butter (no margarine, it compromises the flavor) and milk and whirl a few times.
-
5
Sift together salt and flour, and add to eggs and milk along with brown sugar.
-
6
If you'd like, pour batter into a bowl and let sit in the refrigerator for an hour (or up to two days if you're not making them right away). This allows the batter to settle and removes the bubbles. I use this time to prep the fruit filling.
-
7
Heat a crepe pan (I prefer the small ones so we can have more than one kind of crepe) over med heat.
-
8
Spray with Pam or swirl a VERY small amount of butter in the pan. Heat pan. Add about 2 Tbs (I use a small ladle) of batter and swirl to coat the pan until it stops swirling. Put over heat and cook until the edges start to brown slightly. You can turn them if you'd like, or simply turn out onto a plate.
-
9
Can be kept up to a week in the fridge or two months in the freezer. They freeze very well!
-
10
You could omit the vanilla and sugar and make savory crepes.
