A splash of Cognac adds warmth to these basic vanilla crepes. Try them with sautéed apples and a drizzle of caramel sauce.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 eggs
- 1/2 cup less 1 tablespoon water
- 2 tablespoons butter, melted
- 1 tablespoon Cognac
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation:
Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
Makes 8 servings.
