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Crepes

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Crepes

1
1⁄2
cups
White All-Purpose Wheat Flour
4
Eggs
2
Tbsp
Granulated Sugar
2
cups
Whole Milk
1⁄2
tsp
Salt
Butter, Unsalted
Servings:
6
  1. Combine the flour, eggs, milk, salt and sugar until well blended.
  2. In a small skillet pan, melt 1/2 a pat of butter on medium heat until clear.  
  3. Add enough batter to pan to thinly cover the entire bottom of the pan.  Tilt the pan if necessary to spread the batter evenly.
  4. Quickly cook the crepe on both sides.
  5. Place the crepe in a covered container until all the crepes are cooked.
submitted by Virginia Tavenner
Course: Breakfast
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