Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.