Grandma Knobel's Crepes

This tasty yet simple crepe recipe has been used by my family for generations.

Ingredients

• 1 cup all-purpose flour
• 0.5 cup white sugar
• 0.25 teaspoon salt
• 1 ½ cups milk
• 3 large eggs
• 0.5 teaspoon vanilla extract
• 1 tablespoon avocado oil, divided, or as needed
• 1 tablespoon unsalted butter, or to taste
• 2 tablespoons maple syrup, or to taste
• 1 tablespoon powdered sugar, or to taste

Steps

1. Sift 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.
2. Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
3. Pour 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.
4. Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
5. Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.