For a light and airy breakfast, whip up some crepes. Crepes can also be used for desserts and adapted to savory dishes.
Mis en place all ingredients, along with an immersion blender, 8″ non-stick pan, pan coating, 1 oz. ladle, off-set spatula, a plate and about twenty 6×6″ parchment papers.
Combine dry ingredients in a larger bowl and create a well in the center of the flour mixture.
Combine wet ingredients separately and blend with an immersion blender until smooth.
Add milk mixture to the flour mixture and whisk vigorously to combine and aerate.
Let set for about 10 minutes while preparing pan and resting area.
Heat small 8″ non-stick pan over medium-low heat, spray lightly with pan coating.
Whisk batter and ladle 1 oz. of batter into the center of pan and swirl to coat bottom of pan and slightly up the edges, forming a thin edge, and place pan on burner (this will take about 5 seconds).
Let crepe cook for about 25 seconds, lifting edge slightly to observe color underneath. Once crepe has easily loosened from the pan, it is ready to flip.
Flip crepe and continue to cook for about another 25 seconds. Place finished crepe on parchment lined plate.
Whisk the batter, lightly spray the pan and repeat the process of ladling and cooking. Place a piece of parchment on top of the previous crepe and place next crepe on parchment to rest.
Whisk the batter, lightly spray the pan and repeat the process until all batter has been used.
Savory Variations: For savory crepes, omit sugar and vanilla and replace with 1 Tbsp of minced shallots, chives and/or a combination of fresh herbs.