1. Whisk eggs with Vanilla Sugar in a large bowl until creamy.
2. Add flour. Add milk a spoonful at a time to incorporate all the flour until the batter has a smooth consistency.
3. Add melt butter and Vanilla Nectar or Pure Ground Vanilla and mix.
4. Heat a nonstick skillet over medium heat. Brush bottom with a drop of melted butter. Pour about 1/4 cup of the mixture into the pan for each crêpe. Tilt the pan with a circular motion so that the batter coasts the surface evenly.
5. Cook until edges are light brown, about 30 seconds. Loosen edges gently with spatula and turn crêpe over. Cook the other side until golden brown, about 30 seconds. Remove and place on warm plate. Cover with aluminium paper.
6. Repeat to make 12 crepes.

Serve with our Vanilla Syrup, Vanilla Honey or Vanilla Maple Syrup.
Delicious for dessert, breakfast and tea-time.
Make 6 servings.