My Mom's Crepes

I'm French-Canadian. I only had pancakes on the rare occasions when my dad took my best friend and I to McDonald's for breakfast. Now that I have my own family it hasn't changed. Crepes are the weekend breakfast (and since I make a big batch) sometimes lunch and snack too. I've put the large recipe in parentheses but the small batch will make about a dozen if done right. The large recipe will make about twenty. Keep in mind that the numbers may vary depending on the size pan that you use.

Tools: 
- mixing bowl
- whisk/immersable blender/hand mixer
- measuring cups
- measuring spoons
- saute pan
- ladle
- flexible spatula (to flip them of course!)

Ingredients: 
- 3 Eggs (6 eggs)
- 1 cup Milk (2 cups Milk)
- 1 Tbsp. melted Butter (2 Tbsp. melted Butter)
- 1 Cup Flour (2 Cups Flour)
- 1/4 Cup Sugar (1/2 Cup Sugar)
- 1/2 Tsp. Vanilla (1Tbsp Vanilla) *optional*

Instructions:
1. Mix your first three ingredients and whisk/beat. By making this light and fluffy the crepe with light and fluffy! I use my immersible blender (it goes faster and when the guys are hungry I don't have time to procrastinate!)
2. Add sugar while still whisking.
3. Slowly add flour. Add it too fast and you'll get lumps which, while it won't really affect the taste, it makes them look wonky.
4. Add vanilla if you choose.
5. Preheat your pan. test it by dropping a drop of batter into the pan. Pan will be ready if it takes about half a minute to cook. On my stove it's a medium-low setting. Cooking with gas or an older stove may change this for you.
6. Take your ladle and scoop up batter. Now you can use a ladle or a measuring cup or anything else. It's just how I happen to measure the batter. The goal is to put enough batter into your pan to swirl it around so it covers the bottom of the pan.
7. Cook until the bottom is light tan and flip. The second side will not get as dark as the first. That's okay! It will take much less time too since the crepe at this point is mostly cooked through.
8. Repeat steps 6-7 until batter is gone!

Serve:
In our house almost anything goes. Maple syrup, maple butter, peanut butter, applesauce, jellies or jams and, when for lunch, ham and cheese is good too!