Crepe Expectations

I adore my Grandma Ruth, but I especially adore her cooking. I often request she make me Ebelskivers (Danish Pancakes)/Crepes for breakfast. They go really well with her homemade jam and a little sprinkle of powdered sugar.

She gave me the recipe in her home-made cookbook, but she only did proportions for one person! Chris and I eat these like there's no tomorrow so I went and found a similar recipe where I wouldn't have to do math every time I looked at it. This recipe came with us on our honeymoon :)

INGREDIENTS:
2 cups milk
1 cup flour
3 eggs
1 Tablespoon sugar
1 teaspoon vanilla extract
1/4 cup melted butter, plus extra for greasing

DIRECTIONS:
1) Combine all ingredients in a mixer or blender and blend until smooth.

2) In a medium-sized skillet over medium-low heat, melt 1/2 t butter; ladle in 1/4 c crepe batter. Swirl the skillet until you have a thin layer of batter covering the entire bottom.

3) Cook until the underside is golden brown, about 1 minute.

4) Add a filling, if desired, right after flipping. Place ingredients down the center of the crepe so you can fold in the sides like an envelope. If you aren't using a filling, cook all the crepes, then put them on a plate in the middle of the table alongside bowls of various fillings--jams, Nutella, whipped cream, sauteed fruit, etc--so everyone can choose their own.

5) Dust with confectioner's sugar before serving.

TIPS:
If you have time, let the batter rest for half an hour before frying the crepes. And you can keep any unused batter covered in the fridge for one day.

A secret ingredient is eau de fleur d'oranger (orange-blossom water, available in specialty food stores). Put in only one or two drops because it is very, very strong.

(photo taken from here)

One of the many ways I like to enjoy my Danish Pancakes :)