Crepes

Submitted by United Church of God on Thu, 2011-04-07 15:40
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Description

A thin and delicate pancake. Delicious when topped with fresh fruit and whipped cream.

Summary

Yield
Crepes
Source

In Memory of Jean Knowlen, South Dakota

Prep time30 minutes

Ingredients

3⁄4Cupall-purpose flour
3 eggs
1Cupmilk
3Tablespoonbutter
1⁄2Teaspoonsalt
2Tablespoonvegetable oil
  fresh fruit (strawberries or blueberries)
  whipped cream

Instructions

Combine flour, eggs, milk, butter and salt in blender or food processor container. Cover and process until combined. Cover and refrigerate at least 1 hour. Brush skillet with oil. Place over medium heat until hot. Add 3 tablespoons of crepe batter, tilting skillet to cover bottom evenly. Cook until golden brown on bottom; turn over. Cook until browned on underside. Stack crepes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally. Makes 16 crepes.

Notes

To serve spoon fresh fruit in center of crepe, roll up and top with whipped cream. Or butter and pour pure maple syrup in center and roll up. They may be placed in plastic bag and refrigerated for 2-3 days or frozen for up to one month.

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