1 ½ TBSP oil
½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
1 cup sugar
1 ½ cup all purpose flour
2 ½ cup milk
In a large mixing bowl, whisk together the oil, eggs, baking powder, salt and vanilla. Slowly whisk in all of the sugar, then half of the flour and half of the milk. When mixture is well blended, add in the rest of the flour and milk. Using a hand held mixture blend until smooth.
Heat a lightly oiled griddle or frying pan over medium to medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula that has been sprayed with lightly with oil, flip and cook the other side. Spray griddle and spatula between each crepe. Lightly stir batter between crepes as batter tends to separate slightly. Serve hot. Makes 14 crepes. Freezes well.
My husband is the crepe maker in our family. All these years we have been married I always thought his dad made these crepes and taught his boys how to make them as well. I was intimated by the process and left the crepe making for him. Turns out when my husband was a young teenager, he and his friends made these crepes for breakfast during sleepovers! As soon as I learned a 13 year old could make these, I gave them a try. They are easy once you get the hang of it and I love how sweet this recipe is. Thanks to the Cox family for teaching my husband how to make these!