Basic Crepes
3 eggs
1 1/2 c. flour
2 Tbsp. butter melted
1/8 tsp. salt
1 1/2 c. skim milk
In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add butter and beat. Heat a round skillet over medium heat. Pour a bit of the batter in the middle of the skillet. Quickly lift skillet and turn to coat evenly in a very thin layer. Cook over heat until bottom is lightly brown, turn to other side for a few seconds. Crepes can be stored between wax paper in the fridge for up to three days.
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