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1½ cups flour
¾ cup milk
½ teaspoon salt
3 tablespoons butter, melted
½ teaspoon vanilla
3 tablespoons sugar
Mix all ingredients together. Place lid of a 12-inch Dutch oven upside down on trivet. Place checkerboard of coals underneath lid. Grease lid well. Pour crêpe batter into center of lid and, using a pastry knife, spread batter thinly up to sides of lid. When top of crêpe loses its gloss, it is done. Do not flip crêpe to cook other side. Remove and stack into Dutch oven with three coals underneath to keep crêpes warm. Do not stack crêpe bottoms or tops together or they will stick. Stack them tops to bottoms.
At home: Use a skillet on medium heat range top.
Tip: Try filling these tasty treats with fruit and whipped cream for breakfast, or remove the vanilla and sugar to make savory dinner crêpes with chicken, sour cream, and lettuce.