HOMEMADE CREPES

Makes 6

Create this French classic at home for deliciously upgraded desserts, breakfast, even fast, fun dinners. It’s a kitchen chameleon you’re sure to love.

2 eggs ■

2/3 cup 1% milk ■ 1/2 cup all-purpose ■ flour

1 tbsp butter, melted ■ 1 tsp granulated sugar ■ 1 tsp vanilla ■

1. Heat an 8-inch nonstick frying pan over medium-high.

2. Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.

3. Pour 1/4 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 seconds more.

4. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.

5. Serve with a drizzle of maple syrup, or your favourite toppings.

HOW TO STORE LEFTOVER CREPES

Place sheets of parchment or wax paper between crepes, cover tightly with plastic wrap and refrigerate up to two days or freeze up to one month. Rewarm refrigerated or thawed frozen crepes in the microwave for about 30 seconds or a 325F oven for five minutes.