Crepes


Do not be intimidated by the fancy French crepe. He is easier than you think. Plan ahead because the batter needs at least 30 minutes resting time in order to be tender before you can cook him; the crepe needs his beauty nap!
2 C flour
2 pinches of salt
2 eggs
2 1/2 C milk
2 oz butter
sugar, lemon juice, cream, nutella, fresh fruit, etc.
Sift the flour and salt into a large bowl and make a well in the center. Combine milk and eggs and gradually whisk until the batter is smooth and free of lumps. Cover and set aside for 30 minutes.

Heat a small frying pan and brush lightly with melted butter. Using a 1/4 C measuring cup, pour the batter into the center of the pan, swirling to thinly cover the base of the pan. If there is too much, add a little less batter next time. If you need more batter to cover up the holes spoon a little bit to fill the gaps.

Cook for 20 seconds or until the edges just begin to curl, then toss or turn over and lightly brown the other side. Just like pancakes, the first one will always turn out bad. Transfer to a plate and cover with a tea towel while cooking the remaining batter. Greasing the pan when necessary.

When serving, sprinkle with sugar and lemon juice, fold into quarters or fill with fruit and fold in half.

Makes 28

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