Simple Crepes with Whip Cream and Berries

I grew up making these every Sunday morning for my family. We would fill them with fresh berries, lemon curd, powdered sugar and lemon juice or sometimes just more butter! Lately I have filled them with scrambled eggs which are divine! Give it a try.

In a blender combine:

1 cup all-purpose flour,1 tsp vanilla extract,1/4 tbsp salt,1 1/2 cups whole milk, 4 large eggs and 3 Tbsp melted unsalted butter.

Puree until the mixture is smooth ( about 30 seconds)

Heat a non stick skillet over med-low heat. Lightly coat with butter. Add 1/3 cup of batter and swirl to coat evenly the bottom of the skillet. cook for aprox 1-2 minutes without browning the crepe.

Loosen the edge with a rubber spatula and quickly flip with our fingertips. Cook for another 30 seconds and slide onto a plate and fill!