My Aunt Betty made these for me when I was a boy. They're so simple to make and taste so good I've been eating them ever since.—Richard Ward, Three Rivers, Michigan
- 2 eggs
- 3/4 cup whole milk
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- Butter, softened
- Strawberry or grape jelly
- Confectioners' sugar
- In a small bowl, whisk eggs, milk and salt. Add flour; beat until smooth. Melt 1 teaspoon butter in a 10-in. nonstick skillet. Pour 1/4 cup batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove and keep warm. Repeat with remaining batter, adding butter to skillet as needed. Spread crepes with butter and jelly; roll up. Dust with confectioners' sugar. Serve immediately. Yield: 3 crepes.
Originally published as Aunt Betty's Jelly Crepes in Taste of Home December/January 1999, p10
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