Crepes

3 tbsp Unsalted Butter, melted
1/4 tsp Coarse Salt
1 cup Organic King Arthur All-Purpose White Flour
1.5 cup Organic Valley - Organic Whole Milk
1 tbsp Florida Crystals Organic Cane Sugar
4 Organic Large Eggs
1 tsp Vanilla Extract

1. Blend all ingredients in a blender until smooth. 2. Let sit at room temperature for 15 minutes or refrigerate up to overnight (whisk batter before using if using next morning). 3. Preheat a 10" nonstick skillet over medium-low heat (4 or 5 if your burner is on a numbered dial). 3.5. Optional step: For the first crepe, I find it helpful to spray the preheated skillet with cooking spray. After that, no cooking spray needed between crepes. 4. Drop 1/4 cup of batter into the preheated skillet and quickly work to spread batter over the entire bottom surface of the pan. 5. After approximately 30-45 seconds the edges will be crisp and the batter will be set in the center, use a spatula and your fingers (be careful) to flip the crepe to the other side. 6. Cook the second side for 30-45 seconds. 7. Move to serving platter. *This recipe is great for breakfast with fresh fruit and a drizzle of maple syrup or honey. *It can be transformed into an elegant dessert with bananas, strawberries and nutella. *Prepared crepes can be made ahead and refrigerated for up to 3 days. Heat in a nonstick skillet for 10-15 seconds per side or place 2-3 crepes in the microwave at High Power for 1 minute. Serving Size: Makes approximately 16 10" crepes

Number of Servings: 16.0

Recipe submitted by SparkPeople user AMBJD01.