Sunday, October 18, 2009

Crepes

We started making these after the girls had them at a friends house in Pulaski, WI. They are light and airy and make a wonderful breakfast.

Crepes

3/4 cup flour
3 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
1 1/2 tablespoons butter(melted)
2-3 eggs

Melt butter and allow to cool completely (this is to insure that the warm butter doesn't begin to cook the eggs). Crack eggs into medium bowl and whisk until nice and thick. Add milk slowly. Slowly whisk butter into egg/milk mixture. Sift flour, sugar and salt into a medium bowl.
Slowly add flour mixture to egg mixture and mix until smooth.
Spray an 8-10 inch frying pan. Heat on medium heat (be sure not to OVER heat pan, otherwise the batter will cook too quickly-- not allowing you to cover the pan), and add around 1/4 c of batter to pan and quickly turn pan side to side- allowing batter to cover the bottom of the pan.
Batter should make a thin layer on the bottom of the pan. Cook until top is no longer wet, and when the underside begins to brown. Flip to cook the other side.
This makes 7-10 crepes. We add fruit and whipped cream to them.

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