Vanilla Crepes
  • 2¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1½ teaspoons salt
  • 2¼ cups half-and-half
  • 9 large eggs, at room temperature and lightly beaten
  • 1 tablespoon vanilla extract
  1. In the container of a blender, combine flour, sugar, salt, half-and-half, eggs, and vanilla; pulse until combined. Strain mixture through a fine-mesh sieve into a large bowl. Cover, and refrigerate at least 30 minutes.
  2. Heat an 8-inch nonstick pan over medium heat. Pour about ¼ cup batter into pan and quickly swirl to coat the bottom of pan. Cook until top of crêpe begins to appear dry, about 1 to 11/2 minutes. Using an offset spatula, gently flip crêpe, and cook other side until done, 30 seconds to 1 minute. Transfer to a wire rack to cool. Repeat with remaining batter. Store crepes between layers of parchment paper to prevent sticking.
Recipe by Louisiana Cookin at