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Crepes

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These extremely thin pancakes are of French origin and can be filled with anything from chocolate to cheese to Nutella to spinach. This is a great basic recipe for whatever your need.

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Ingredients

  • 2 eggs
  • Few shakes salt
  • 1/2 C. flour
  • 3/4 C. milk (whole, low or non fat)
  • Butter or margarine to grease the pan

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Directions

Beat 2 eggs well and combine with salt and flour. Mix to a creamy consistency. Add milk gradually and keep mixing so batter does not lump. If lumpy, strain after mixing. Put aside or refrigerate. (May be prepared a day or two in advance and kept in the refrigerator until ready to use. If you do this, bring it back to room temperature before starting to make the crepes.) Also, mix well before starting and as you are making the crepes as the mixture tends to separate slightly. 

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