CREPES

From The French Farmhouse Cookbook, by Susan Hermann Loomis

Ingredients:

3 large eggs

1/4 t salt

2 1/2 c (625 ml) milk, divided

1 t vanilla

1 3/4 c (230 g) flour

Butter, to cook

Methodology:

Mix the eggs and salt in a stand mixer on medium until well broken-up.

Add 1 c milk and vanilla, and mix again.

Add the flour and mix until combined, stopping to scrape down the bowl when necessary.  Once the batter is smooth, add the remaining milk and mix until smooth.  Rest for half an hour, or up to overnight.

Heat a large skillet over medium heat, then turn down to low.  Butter lightly.  Pour a thin layer of batter into the skillet, swirling it to coat the pan bottom completely.  Once the edges begin to crisp and dry, flip carefully and cook another minute, or until pale brown spots appear on the underside of the crêpe.

Repeat with remaining batter.

Serve warm, with whipped cream, raspberry jam, and fresh fruit.