Crepes for a Crowd

A special brunch calls for crepes and if your group is large, here's the perfect recipe

If you have a craving for crepes, the French pancake, don't be afraid to make them at home. They are delicate, but simple, and are in a special class by themselves when you're trying to impress guests.

The only drawback to making a large batch of crepes at home is that they are best filled as they are prepared. If you can set up your crepe bar with a little extra help and two non-stick skillets, the service should go smoothly.

Crepes for a Crowd
(about 20 crepes)

1/1/4 cups flour
1 Tablespoon sugar
1 teaspoon salt

2 ½ cups half-and-half
3 eggs
1 Tablespoon vanilla
1 Tablespoon canola oil

Whisk
Mixing bowl
Mesh strainer
1 or 2 non-stick skillets or crepe pans
Ladle
Spatula

-Combine the dry ingredients in the mixing bowl.
-Beat the eggs and add in the rest of the wet ingredients.
-Combine all ingredients well using the whisk.
-Pour the batter through a strainer to remove lumps.
-Cover the bowl with plastic wrap and chill in refrigerator for up to 45 minutes to thicken.
-Heat a non-stick skillet to medium.
-Use ladle to pour batter into middle of pan. Let it spread and work it around the edges, lifting the skillet and moving it in a circular motion.
-When bubbles form on the top, flip over with a spatula.
-Cook for another minute or until the bottom is lightly browned.
-Transfer directly to a dessert plate for filling.

With this recipe, you should have perfect crepes every time.