Makes about 10 crepes
This is Nicolas Come's crepes recipe, adapted from one his father, Stephane, has made for years. "Every recipe has a secret ingredient," Nicolas said. "The vanilla is what makes these crepes special and real yummy."
What you'll need: Measuring cups, measuring spoons, mixing bowl and wooden spoon.
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
2 tablespoons sugar
1 1/2 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons butter
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over crepe and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve. Or spread with jam and fold, then drizzle with honey.