Karla's Crepes

We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate.  My blender will hold up to 3 batches at a time.  For the Prom we cooked them in a skillet to make a thicker more filling crepe.   We set it up like a crepe bar.....They were a hit.

Karla's Crepes 
Place in Blender:
4 eggs
1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar

If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes.  Heat crepe maker and then spray it and dip it in the batter.

If cooking in a skillet. Let batter sit for 10 minutes.  Brush heated skillet with oil.  Pour in 1/4 c. batter and tile to cover bottom of pan.  Cook for about 1 minute.  Gently turn the crepe over and cook about 30 seconds more, until lightly browned.  Cool on a towel.  Stack with paper towel in-between each crepe and then store in a ziplock bag.  If using with in 24 hours, just leave them on the counter.

Will keep for a week in the fridge or in the freezer for 3 months. 

We served them with  Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.

Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping.  Makes a great filling!!