Crepes

I got this crepe recipe from my sister-in-law, who is an AMAZING cook. So trust me when I say these are delicious!

DANISH PANCAKES -AKA: CREPES

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (optional)
1/4 cup sugar
3 eggs
milk
*Not sure on the amount of milk. I usually just keep adding milk until it is thin enough. I like mine to be about the consistency of egg nog.

1. Mix all ingredients together. Leaving the milk to the last. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Buttermilk Syrup

I know this isn't on the menu this week, but I got up this morning and wanted to make something yummy for my kids (they don't have school today.) So I made them french toast with homemade buttermilk syrup. I love this stuff. I could literally drink it.

Buttermilk Syrup

1/2 c buttermilk (substitute 1/2 T vinegar with the rest milk)

1 c sugar

1 cube butter (real not margarine)

1 tsp. light corn syrup

1/2 tsp. vanilla

1/2 tsp. baking soda

In a saucepan combine: buttermilk, sugar, butter & light corn syrup. Bring to boil. Remove from heat and add: vanilla & baking soda. Stir with a wire whisk and be careful it really foams up! I usually double the recipe. It lasts quite a while in the fridge.