Basic Crepes
Taste of Home
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Any leftover crepes may be stacked with waxed paper in between and frozen for up to 2 month. Thaw in the refrigerator before using. For a simple breakfast, roll up crepe and drizzle with warmed honey or jelly.
SERVINGS: 16
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 10 min. + standing Cook: 20 min.
Ingredients:
- 1-1/2 cups milk
- 4 eggs
- 1 cup all-purpose flour
- 1-1/2 teaspoons sugar
- 1/8 teaspoon salt
- Butter
Directions:
In a small mixing bowl, combine the milk and eggs. Combine the flour, sugar and salt; add to the milk mixture and mix well. Cover and refrigerate for 1 hour.
Melt 1 teaspoon butter in an 8-in. nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Yield: 16 crepes.