(Serves 3 adults, with some leftovers. Ben doubled this recipe.)
2 cups milk
1 ½ cups flour
1 TB sugar
½ tsp salt
4 TB melted butter
1 cup heavy cream
1/4 cup sugar
Fresh or frozen berries (if frozen, thaw using the defrost setting on the microwave, stirring every 3 minutes)
shallow skillet (or two skillets so you can cook two crepes at the same time)
Mixing bowl with whisk beater attachment
Set the oven to warm. Put two large plates in the oven.
Put eggs and milk in the blender. Blend till smooth.
Add flour, sugar, and salt. Blend till smooth (you may have to scrape down the sides)
Add melted butter. Blend on medium-high for one minute.
Fry bacon. Drain, saving the bacon fat in a bowl. Put the bacon on the plate in the warm oven (cover lightly with aluminum foil, if you like).
Heat the shallow skillet to medium-low (3.5 out of 10). Pour about a 1/2 tsp of bacon fat on the skillet. Pour 1/3 cup batter in the pan. Immediately pick up the pan and swirl the batter around so it coats the bottom of the pan. Cook until the edges of the crepe look light brown and are starting to curl up from the pan. Flip over, cook on the other side (I’m less skilled, so I use a fork to get the edge up, then I flip it over with my fingers). When it’s finished, slide it onto the empty warm plate in the oven.
Repeat this process until you’ve made lots of crepes and have a stack of them keeping warm in the oven.
When the crepe batter is almost all used up, pour the cream and sugar in a mixing bowl, and whip it until stiff peaks form.
Serve everything immediately.