Crepes

I have heard you need special pans to make crepes or buy a special stone and you might need to if you're not smart enough to use a regular pan, but if you can't use a regular pan you probably should not be using the stove unsupervised.  

Good luck

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  1/2 teaspoon vegetable oil
• 1 cup (5 ounces) unbleached all-purpose flour
• 1 teaspoon sugar, plus 8 teaspoons sugar for sprinkling
• 1/4 teaspoon table salt
• 1 1/2 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled

INSTRUCTIOn

You can oil your pan if you want or use clarified butter if you really want to do the job right. Make sure you heat your pan the whole way before you try making the creep

IN REALITY YOU PROBABLY DON'T NEED TO BUTTER THE PAN IF YOU ARE USING A NON STICKY PAN.

WHILE SKILLET IS HEATING, WHISK TOGETHER FLOUR, SUGAR, AND SALT IN A BOWL. IN A SEPARATE BOWL, WHISK TOGETHER MILK AND EGGS. ADD HALF OF MILK MIXTURE TO DRY INGREDIENTS AND WHISK UNTIL SMOOTH LIKE A CRIMINAL. ADD BUTTER AND WHISK UNTIL INCORPORATED. WHISK IN REMAINING MILK MIXTURE UNTIL SMOOTH LIKE A CRIMINAL.

USE A SMALL AMOUNT OF BATTER TO MAKE SURE YOU HAVE THE PAN AT THE RIGHT TEMP AND COOK A MINI CREEP.

POUR IN BATTER JUST ENOUGH TO COVER MOST OF THE PAN, NOW PICK UP THE PAN AND MAKE THE BATTER ROLL AGAINST THE EDGE TO MAKE IT THIN.  COOK UNTIL YOU ARE ABLE TO FLIP THE CREEP.  FINISH COOKING ON THE OTHER SIDE AND ENJOY.

MULTIPLY BY 4 FOR FINALS BREAKFAST.