Saturday, July 26, 2008


Making crepes is a family tradition. We learned the skill from our good friend Bud.

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

Mix all ingredients with a whisk until batter is smooth. Using a small, nonstick frying pan, heat and add a small puddle of batter in the middle of the pan. Swish the pan around until the batter covers the entire bottom of the pan. Place on the heat and cook until the edges become dry and the crepe looses its shine. Carefully remove from the pan.

*We serve these for breakfast by filling them with whipping cream, drizzling maple syrup on top and sprinkling with powdered sugar.

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