Crepes
By
Jean Knowlen, South Dakota
A thin and delicate pancake. Delicious when topped with fresh fruit and whipped cream.
Preparation time
30 minutes
Cooking time
5 minutes
Total time
35 minutes
Yield
16 Crepes
Ingredients
3⁄4 cup all-purpose flour
3 eggs
1 cup milk
3 tablespoons butter
1⁄2 teaspoon salt
2 tablespoons vegetable 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.
Recipe Type(s)
