Crepe King Cake

Instructions

1. Add 2 tablespoons of sparkling or granulated sugar to each of the 3 plastic baggies.  Then add 2-3 drops of yellow food coloring to the first baggie. Close the top and gently squish the food coloring into the sugar until fully saturated. Add more drops to deepen color to desired saturation. In another baggie, repeat with the green food coloring. And in the 3rd baggie, repeat with purple. If you don't have purple, add a combination of red and blue to make purple. Leave colored sprinkle sugars in the baggies until ready to use.

2. Blend eggs, milk, sugar, and vanilla in a blender for a few minutes, until smooth and frothy.  Add flour, cinnamon and salt, blend just to combine. Cover batter and chill at least 1 hour up to 2 days. Heat a medium nonstick skillet over medium-high, then brush with melted butter. Ladle about ¼ cup of the batter into skillet and swirl to evenly coat bottom. Cook the crepe until bubbles form on the surface and the edges are golden, lacy and crisp, about 3 minutes.  Slide a spatula underneath the crepe to loosen and carefully flip over. Cook on the other side until a few brown spots appear, about 30 seconds to 1 minute, then transfer to a plate.  Repeat with remaining butter and batter. Allow crepes to cool at room temperature.