Orange Crepes

some say crepes are breakfast foods, some say dessert.
but I personally think it all matters on if you put sugar in the batter.
These are orange flavoured crepe with a hint of vanilla.
I have made them for breakfast smothered in maple but I usually use them as the base of my orange chocolate crepe cake.

1 cup milk
2 cups flour
1 tsp salt
1 tbsp vanilla
The juice from one orange or 1/4 cup
Orange zest- optional
2 large eggs( I use local free range eggs)
water-
Not in the picture. vanilla.

I admit, I had been drinking before I started and grabbed a random bowl. if I had been thinking straight. I would of cleaned out the metal bowl that was holding the potato salad because as you can see my bowl was to small!
There is no special technique to this. Place all ingredients in the bowl expect the water and whisk until smooth. The end result should be a fairly thin batter. Close to the consistency of water. if it is a bit thick this is where the water comes in. pour a tbsp in at a time until the desired consistency is reached!

The easiest pan to use is one without much sides but any pan will do. warm on medium heat

lightly brush your pan with oil( I use melted coconut oil)
Now use a ladle or spoon to pour your batter onto the hot griddle.
gentle go into a circle barely touching the pan to spread the batter into a large circle.

Crepes are a lot like pancakes. when they need to be flipped, they get a few bubbles. Not many though. These go fairly quickly. It's about 30 seconds or so per side.

stack your crepe onto a plate and repeat until all the batter is gone. depending on the size. I did 11 inch ones. I got 10. smaller crepes will get you closer to 20