Crêpes

• 2 Tbsp butter
• 2 cups 2% milk
• 3 eggs
• 1 Tbsp sugar
• 2 cups all-purpose flour
• pinch of salt
• 1 Tbsp vanilla extract

1. Place the butter in the bowl fitted with the kneading/crushing blade. Launch at speed 5 at 180°F for 3 minutes.

2. Add the milk, eggs and sugar. Mix at speed 10.

3. Gradually add the flour and salt. When mixed, add vanilla and let work for another 2 minutes.

4. Heat an 8-inch nonstick skillet over medium-high heat and lightly grease with butter. When hot, pour in 1/4 cup batter, tilt the pan so the batter coats the bottom and slightly up sides. When brown and set, turn and cook 1 minute or until brown on other side. Remove to a plate and repeat with remaining batter, buttering the skillet as needed. Cooked crêpes can be stacked.