Mmmmm…crepes! This thin, French cousin to other delicious things such as frittata and pancakes can be enjoyed sweet, savory or just plain.
1 3/4 cup milk
1 tablespoon sugar
Pinch of salt
1 tablespoon rum, cognac or vanilla extract
Two eggs +2 egg yolks
2/3 cup flour
2 tablespoons melted unsalted butter
Whisk together milk eggs, egg yolks, sugar, salt and rum/cognac/vanilla. Sift flour into the wet mixture. Whisk until smooth then whisk in melted, unsalted butter.
Pre-heat a skillet or comal to medium heat. Pour a little bit of the batter onto the comal or pan and distribute batter evenly by swirling pan around. Cook on one side for around a minute to a minute and a half or until the under side begins to brown. Carefully flip crepe over and cook for another minute to minute and a half.
At this point let your imagination guide you to the fillings! This batter keeps well in the refrigerator for 3-4 days. Be sure to give a whisk before using.