Pannekoeken
serves 6-8
INGREDIENTS:
2 1/2 cups milk
4 eggs
6 tbsp butter, melted
1 tbsp vanilla extract
1 1/2 cups flour
1 tbsp sugar
1 tsp salt
1/2 tsp ground cinnamon
METHOD:
1. Add all ingredients in a blender and puree until mixture is smooth and bubbles form on top. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
2. Heat a crepe pan or a 12-inch nonstick skillet over medium. Lightly coat with butter. Using a ladle, pour 1 cup batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, 2 to 3 minutes.
3. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of pan and repeat with remaining batter. (Coat pan with butter as needed.)
5. Serve with your favourite toppings or fillings - fresh berries, Greek yogurt, whipped cream, Nutella, ham, cheese etc.
