Crepes

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This is a classic that John’s Dad taught him to make after serving a mission in Paris. If you have the right toppings, these can be a 9. If your toppings suck, don't blame me. John has tweaked it a bit, and I like it with a bit more almond than he does, but here is the basic recipe:

 Crepes

 6 eggs
1 1/2 cups flour
1 1/2 cups milk
1 1/2 T. vanilla
1 T. sugar
1/4 cup oil
1/4 tsp. salt
1/2 tsp. almond extract

 John likes to mix it with a hand blender, but I prefer doing it in the BlendTec. You put this on about a 7 or 8 on the stove (medium-medium/high heat), and then use 1/3 cup to put it on a crepe pan as you swirl it cover the pan with the other hand.

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