Crepe Making Made Easy

• 1 cup milk
• 3 eggs
• 2 tablespoons vanilla extract
• 3 tablespoons melted butter, cooled
• 3/4 cup cornstarch
• dash of Kosher salt
• 1 tablespoon sugar
• additional melted butter for greasing pan

1. Combine crepe batter ingredients in blender and mix on high until well blended.
2. Scrape sides of blender with a rubber spatula, if necessary.
3. Heat a crepe pan or a small sauté pan with a nonstick surface over medium heat.
4. Brush pan with melted butter.
5. Carefully pour about 2 tablespoons crepe batter into hot pan, swirling the pan so batter covers the bottom of the pan evenly.
6. Cook until edges of the crepe begin to lightly brown, about 15 seconds. Using a table knife, lift the edge of the crepe, pick it up with both hands and flip it over in the pan.
7. Cook the other side of the crep about 15 seconds. Remove the crepe from the pan, and cool, layering sheets of waxed paper in bewteen crepes to prevent sticking.

Serve crepes warm with scoops of cherry preserves and almond whipped cream.

Enjoy!