Crepes with Cream Cheese and Sour Cherry Sauce Spread

"...sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions."

Anatole France, (Jacques Anatole Francois Thibault) French novelist, 'Le Temp'

Ingredients

3-4 medium eggs
250 grams flour
1/2 litre milk
1 tablespoon vegetable oil
a pinch of salt
a pinch of vanilla-flavoured sugar or a few drops of vanilla extract) (optional)

Directions

1. Whisk the eggs. 

2. Gradually stir in the flour and keep mixing. (Add the vanilla-flavoured sugar)

3. Gradually stir in the milk and then add the salt and oil. The batter is ready. 

4. Leave the batter to stand for 2 hours in the fridge. 

5. Just before making the crepes, give the batter a few more stirs. 

6. Heat a lightly buttered crepe pan over medium high heat. 

7. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. 

8. Tilt the pan with a circular motion so that the batter coats the surface evenly.

9. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 

10. Serve warm spreading first cream cheese and then sour cherry sauce on each crepe.