(Crespelle are thinner, lighter crepes)
A wonderful Holiday or Sunday morning breakfast.
¾ CUP FLOUR
2 EGGS – large, almost room temperature
¼ CUP SUGAR
1 TSP VANILLA or ALMOND EXTRACT
PINCH OF SALT
1 ½ CUPS MILK – not low fat or skim
1/3 TSP BAKING POWDER
2 TBS BUTTER – unsalted
Place a 12-inch iron skillet (or other heavy-duty skillet) in the oven and set oven to 450º.
In a medium bowl (I use a very large measuring cup for ease in pouring) add all ingredients except the 2 tablespoons of butter. Whisk for several minutes until the mixture is very smooth and lump free. You can do this in the blender making sure to scrape down the sides a few times and let sit for a minute or two before pouring.
Add the 2 tablespoons of butter to the hot skillet in the oven and let it melt to a golden brown – about 1 minute but do not let it burn.
Carefully pour the batter into the hot skillet, swirl to spread it out (swirling is very important in order to distribute evenly) and then bake until it is puffed and set and a nice golden brown – 5-6 minutes and maybe a little longer depending on pan.
Remove skillet from oven and place on stove grates and let it set for about 3 – 4 minutes. It will deflate.
Now you can cut the crespelle into 4 piece and serve from the skillet or slide onto a large round plate and cut. Each piece can be individually spread with jam, jelly, honey, or syrup, as desired. Additionally, you can slide the crespelleonto a large round plate, and fill with your choice of thinned out Nutella, roll like a jelly roll, sprinkle with powdered sugar, and cut into 4 large slices. Very filling served with bacon or sausage.