Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 3 eggs
- 1/8 teaspoon salt
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1/4 cup melted butter
Grease skillet or crepe pan lightly; heat until fat is sizzling hot. Pour
batter into pan and rotate quickly to distribute batter. If batter seems too thick, add more milk in very small amounts until consistancy is corrected.
Cook crepe until light brown; turn to cook other side. Remove from pan, lightly grease the pan, and continue cooking until batter is used. Fill crepes with desired filling or cool, wrap and refrigerate until ready to fill.
Add 3 tablespoons sugar and 1 teaspoon vanilla to crepe batter.
Substitute 1/2 cup whole wheat flour for 1/2 cup of white flour.
Substitute 1/2 cup corn meal for 1/2 cup white flour.
Add 1/4 cup sugar, 1 teaspoon vanilla, and 3 tablespoons of unsweetened cocoa to the crepe batter.
Add 1/2 cup grated cheese to crepe batter. Stir frequently while using the batter to keep cheese evenly distributed.