Saturday, October 9, 2010

Crepes

2 beaten eggs
1 1/2 cups milk
1 cup flour
1 T. cooking oil
1/4 tsp. salt

Combine eggs, milk, flour, oil & salt; beat till well mixed. Heat a lightly greasted 6 inch skillet; remove from heat. Spoon in 2 T. batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionaly. Makes 18 crepes.

Can be filled or topped with with bavarian cream, whip cream & fruit, peanut butter & syrup, powdered sugar,nutella. etc.

Recipe from {Better Homes & Gardens New Cook Book}

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