These are Mason’s family favorite crepe recipe— when it’s just Mason & I we half the recipe and it makes about 5-10 crepes for us. :)
Fairbanks Crepes
1 1/2 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp salt
2 cups milk
2 Tbsp. butter, melted
1/2 tsp. vanilla
2 eggs
1. Whisk together the dry ingredients in a medium sized mixing bowl, then add in the wet ingredients and whisk until smooth. 2. Lightly butter a 6-9 inch NON-stick skillet (mine is a 9 inch and works perfectly, but trust me you want non-stick) over medium heat on the stovetop
3. Once the skillet is heated, pour 1/4 cup of batter into the middle of the pan and immediately rotate the skillet until the batter covers the entire bottom
4. Use a spatula to lift around the edges and check underneath the crepe (wait about a minute for the crepe to cook a little, otherwise you’ll just end up ripping it) once it is golden brown flip it And cook the other side
5. Place wax paper in between each crepe so they don’t stick together! 6. Serve warm with fresh whipped cream (3/4 cup heavy cream + 1 tsp sugar + 1 tsp vanilla beat until whipped) and macerated strawberries (1 cup strawberries +1 tbsp sugar, mix & let sit for 15 minutes)
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