Brittany-Style Crepes

• 2 cups (300 g) unbleached all-purpose flourunbleached-all-purpose-flour
• 2 tbsp to ⅓ cup (30 to 70 g)sugar
• 3 eggsegg
• 2 tsp (10 ml) vanilla extractvanilla-extract
• 2 1/2 cups (625 ml) milkmilk
• Butter, for cookingbutter

1. 01Brittany-Style Crepes: In a bowl, whisk together the flour, sugar, eggs, vanilla and 1 1/2 cups (375 ml) milk until the batter is smooth. Gradually whisk in the remaining milk.
2. 02Heat an 8-inch (20 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter. For each crepe, pour about 1/4 cup (60 ml) of batter into the centre of the skillet. Distribute the batter by tilting the skillet so that it evenly coats the bottom of the skillet.
3. 03When the edges lift away from the skillet and start to brown, flip the crepe over with a spatula. Continue cooking for 30 seconds or until lightly golden. Transfer the crepe to a plate and cover with aluminum foil.

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