Regular crepes

Yield: 2 servings

Measure Ingredient
-Susan Aaronson
2 Eggs, beaten
1 cup Milk
1 cup Flour
1 tablespoon Melted butter
⅛ teaspoon Salt

Add milk to beaten eggs and whisk together. Gradually add the flour, whisking constantly until mixture is smooth. Add butter and salt. The mixture should be the consistency of heavy cream. Set a strainer over a bowl and pour the batter into the strainer. This will insure a smooth crepe batter.

Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek

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