Grandma Knobel's Crepes
This tasty yet simple crepe recipe has been used by my family for generations.
- Serves: 6 persons
- 1cup all-purpose flour
- ½cup white sugar
- ¼teaspoon salt
- 1½ cups milk
- 3large eggs
- ½teaspoon vanilla extract
- 1tablespoon avocado oil, divided, or as needed
- 1tablespoon unsalted butter, or to taste
- 2tablespoons maple syrup, or to taste
- 1tablespoon powdered sugar, or to taste
Step 1Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
Step 2Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
Step 3Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
Step 4Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
Step 5Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.