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Crepes
(makes 9 - 12) June 24 submitted by Jessie Zantingh Ingredients: 1 cup flour 1 tbsp sugar 1/4 tsp salt 1 & 1/2 cup milk 4 eggs 3 tbsp butter (melted) |
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Instructions:
Blend all ingredients until smooth (around 30 seconds - there will be small bubbles on top). Let batter rest at room temperature. 15 minutes before using. Can be stored in an air tight container in the fridge overnight.
Coat pan in butter or oil. First crepe will be extra buttery, but you won't need to add more butter on the pan for the rest of the crepes. Pour 1/4 of a cup of batter into pan. Spread so that it coats the bottom of the pan evenly. Flip when edges start to curl in. Cook 15 - 30 seconds on opposite side, then remove from heat.
Fill with your choice of topping : strawberries, raspberries, pie filling, yogurt, Nutella, bananas or even make a ham & cheese crepe!
Blend all ingredients until smooth (around 30 seconds - there will be small bubbles on top). Let batter rest at room temperature. 15 minutes before using. Can be stored in an air tight container in the fridge overnight.
Coat pan in butter or oil. First crepe will be extra buttery, but you won't need to add more butter on the pan for the rest of the crepes. Pour 1/4 of a cup of batter into pan. Spread so that it coats the bottom of the pan evenly. Flip when edges start to curl in. Cook 15 - 30 seconds on opposite side, then remove from heat.
Fill with your choice of topping : strawberries, raspberries, pie filling, yogurt, Nutella, bananas or even make a ham & cheese crepe!