Cook Time 55 minutes
•1 cup all-purpose flour
•1/2 cup milk
•1/2 cup water
•2 tablespoons butter, melted
•1 teaspoon Brown Sugar
•½ teaspoon Pure Vanilla Extract
•½ teaspoon Cinnamon
•1/4 teaspoon Pure Ginger Extract
•1/4 teaspoon Pink Hawaiian Sea Salt
•1/8 teaspoon Ground Nutmeg
• 2 tablespoons Ginger Sugar or Gingerbread Sugar
Whisk all the ingredients vigorously until the crêpe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crêpes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crêpe for 1 minute, or until it is slightly moist on top and golden underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm. Repeat with the remaining batter. Serve with vanilla ice cream or a dollop of whipped cream. Dust with ginger sugar.
Recipe adapted from and photo courtesy of www.about.com