You really can't beat a piled-high platter of crepes for brunch. Add a buffet of topping/filling choices like lemon or lime slices to squeeze, powdered sugar to sprinkle, lingonberries, whipped cream to top, butter, syrups, Nutella, bananas, berries, peaches, sauteed apples, yogurt, chocolate chips, dried fruit, or savories like cheeses, sliced ham, and chopped fresh herbs... use your imagination! Add a plate o' bacon, or a platter of sausage, and some tasty beverages and you are set.
So, the best advice for crepes? Mix them up in a blender! Pour directly from your blender into your pan. Use whatever sized pan you want, but a lighter pan is easier to manage when you're tilting and swirling the pan to coat the bottom with your batter. Especially if you are working two pans at once (and feeding a crowd). Brush the bottom of your pan with a tiny bit of melted butter as needed to prevent sticking too.
I've made this recipe for years, and it is a favorite of my best bud, Jamie, whose birthday it is today! Happy Day Jame!!
Jamie's Favorite Crepes
2 c. milk
3 large eggs (or 4 smaller ones)
1 Tbs. sugar
1/2 tsp. salt
2 Tbs. melted butter
1.5 c. flour
Add the ingredients to your blender, wet first, then dry, and blend until smooth (scrape down if needed). You can chill mixture in fridge briefly, or even overnight if making it ahead of time, or just get cooking. Blend the batter briefly right before you start pouring.
I usually use about 1/4-cup of batter per crepe so the 9-inch pans I use, but adjust as you go to get thin, but sturdy crepes. Cook over medium heat, but adjust temperature as you go if they're browning too fast.
This makes about a dozen crepes, and I often double the recipe. They freeze wonderfully, just stack them on a plate with a piece of waxed paper between each crepe. Enjoy!!