Crepes

Basic Crepes:

3 large eggs

1 1/4 cups milk
2 Tbsp. butter, melted
1 cup unsifted flour
1/8 tsp. salt

Place all ingredients in blender.  Cover and blend until well mixed and smooth.  Stop blender occasionally and scrape sides of container with rubber spatula.  Let batter rest for two hours at room temperature or cover and refrigerate overnight before using.  Cook crepes in a crepe pan or small skillet.  Use about one-fourth cup of batter for each crepe.   Swirl around in pan until batter cover the bottom of the pan.  Cook until bottom of crepe is slightly browned.  Top should not need cooking, but if it is still wet, flip and cook for another few seconds.  Slip crepe onto plate and continue making and stacking crepes until all batter is gone.  Makes 18 crepes (7 1/2 inch each).  Can be stored in refrigerator up to 3 days (put wax paper between each crepe) or frozen up to three months.

Sweet Crepes:

Use recipe for Basic Crepes

 

 Add:

3 Tbsp. sugar

2 Tbsp. cognac or brandy or other liqueur (optional)
1 tsp. vanilla

Prepare same as basic crepes. above