February 6, 2014

Best Crepes

Yields 20-24 large crepes

*8 eggs
1/2 tsp salt
4 cups of flour
4 cups of milk
1 cup of melted butter
In a medium bowl, combine eggs and salt. Gradually add flour, alternating with milk, beating with electric mixer until smooth. Beat in melted butter. Refrigerate atleast ONE HOUR before cooking.
To cook : pour about a half-cupful of batter into a large, heated frying pan. {I spray the pan for the first few crepes} quickly rotate the pan so that the batter spreads out over the whole pan. Let heat until edges barely lift from the pan, then turn over. The cooked side should be lighlty brown. Cook the other side until it is lightly brown as well. 
Serve with fresh fruit, nutella,or syrup.

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