This recipe couldn’t be easier. Our 4 year old used a whisk to mix the batter himself and dropped chocolate chips on top of his crepe while it was cooking. Our 7 year old prefers her crepes with a squeeze of lemon (reminder: meyer lemons are still in season) and a sprinkle of sugar. You can also fill with nutella or slice up fresh strawberries and top with a dollop of whipped cream or drizzle with honey.

Ingredients

1 cup milk
1 cup flour
2 eggs
1 teaspoon vanilla
1 tablespoon sugar
1 tablespoon melted butter

Mix the milk, flour, eggs, sugar and vanilla with a wire whisk or electric mixer. Add the butter and continue mixing until the batter is thin and smooth. Heat a frying pan until droplets of water “dance” on it. Pour 1/3 cup of batter into the pan (or enough so that when you swirl the pan around, the entire bottom is coated). Tilt the pan until the batter coats the entire bottom – you have to do this part quickly or you’ll be left with a thicker pancake and not a thin crepe. When the crepe bubbles and the edges look dry, peel it up and flip it over. If you’re using chocolate chips for the filling, now is the time to add them. Cook for another few minutes until the other side is done then fold over and serve. Unused batter can be stored in an airtight container in the fridge for a couple of days.