The Farmer Family Cookbook

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Alyson Farmer: Marilyn found this recipe for the crepe booth that the family did for the 4th of July. I prefer it to the recipe that I brought home from my mission to France. I love that I can double and even triple the recipe. We have crepes every Thursday morning. The boys get them if they sing the hymns in church on Sunday. It seems to motivate them. All 5 boys like this recipe which makes it a winner! Jill Prince: After visiting Europe and tasting crepes, part of the John Farmer family decided to put a little booth together for the Centerville City's Fourth of July celebration. After haggling over names such as Holy Crepe, What the Crepe?, Full of Crepe, the family finally decided on the Crepe Shack (Marilyn wouldn't have it any other way). We learned a lot, enjoyed a few stressful moments, but all in all it turned out to be a success.

Ingredients

• 20.1 eggs
• 10.05 cup milk
• .250.0125 cup water
• 20.1 tsp vanilla
• 10.05 cup flour
• 20.1 tbsp sugar
• 20.1 tbsp melted butter

Steps

1. Place all the ingredients in a blender and bend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth (I use a hand mixer). Add the flour and sugar and whisk to combine. Whisk in butter. (I melt the butter in my crepe pan and then pour it into the batter.) Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. (I've not always done this.)
2. Heat a small crepes pan (or nonstick skillet) over medium high heat. Add a small amount of batter to the pan-swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds, until lightly browned and flip. I use a spatula to pull up the sides and then use my fingers to flip it. Cook for another 10-15 seconds and remove to plate.
3. Continue cooking the rest of the batter, adding additional butter every third crepe or so. You can place the crepes on a sheet tray and keep warm in a 225F oven until ready to serve.
4. To serve: Spread each crepe with your desired toppings: Nutella, jam, butter, sugar, powdered sugar, lemon, banana, etc. Fold in half, then into fourths like a napkin or roll it up like a pencil.