The French Tortilla

CREPES!!!

(need I say more?)

Ingredients:

6 eggs
6 egg yolks
12 fl. oz. water
16 fl. oz. whole milk (I used 1% because it's what we had, but I'm sure whole is a whole lot tastier!)
1 tsp. vanilla
6 oz. granulated sugar
1 tsp. salt
14 oz. all purpose flour
5 oz unsalted butter, melted

Directions:

1. Whisk together the eggs, yolks, water, vanilla, and milk. Add the sugar and salt. Slowly sift/whisk in the flour to avoid lumps. Lastly, whisk in the melted butter. Cover and set aside to rest at least an hour before cooking.
2. Heat a small sauté pan; spray lightly with oil. Pour in 1 to 1 1/2 oz of batter (I just used a soup ladle, about 3/4 full); swirl to coat the bottom of the pan evenly.
3. Cook the crepe until set and light brown, approximately 60 seconds. Flip it over and cook 30 seconds longer. Remove from pan. I made a video, maybe this link will work to get to it? How to cook a crepe

Your cooked beauties can be used immediately or covered and held briefly in a warm oven. They can also be wrapped well in plastic wrap and refrigerated for up to 3 days or frozen for several weeks, which is great because then you can just pull them out whenever you have a craving! MMmmm!

(my crepes stack... because I am the crepes MASTER!!)

My favorite toppings: nutella, bananas, strawberries, any fruit, chocolate syrup, whipped cream, peanut butter, marshmallows, chocolate chips, jams and jellies, and pretty much anything you want!!

Variations:
savory crepes:
Reduce the sugar to 1 tbsp. Substitute up to 5 oz buckwheat flour or whole wheat flour for an equal amount of the all purpose flour if desired. Cook them the same. With these you can treat them more as wraps, and add cheeses, meats, etc. I had one at City Market here in Indianapolis that had roast beef, blue cheese crumble, spinach, and a raspberry vinaigrette dressing. MMMMmmm!!!