Crepes #4

Yield: 8 Servings

Measure Ingredient
2 \N Eggs; beaten
1 cup Milk
½ teaspoon Salt
1 cup Flour

Combine; stir til smooth; cover, letting stand for at least ½ hour.

Batter should be thin (just enough to coat a spoon). If too thick, add a little more milk.

Heat 5" or 6" skillet and grease lightly. Place a running-over tablespoon of batter in pan; tilt pan so batter covers bottom evenly. Cook about 1 minute on each side.

I stack them on a plate with wax paper inbetween until ready to use. I have even put in a bag in refrigerator for a couple of days, then filled and nuked to heat. I usually fill with chicken "stuff".




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