Crepes are an inn-keeper’s best friend in the morning. Prepared the day ahead or taken from the freezer, they transform fresh or preserved fruit into a showcase presentation.Used as an entree they can transform something as simple as scrambled eggs into a sophisticated meal.
- 1 Cup flour
- 1 1/2 Cups milk
- 2 eggs
- 1 Tbsp melted butter
- 1/4 tsp salt
- Ready in:
20 minutes plus 2 hours for ‘resting’ the batter
- Serves: 4
- Complexity: easy
- In a bowl, mix all the ingredients and refrigerate for 2 hours.
- In a lightly buttered skillet on medium heat, pour 1/4 cup crepe batter and spread evenly.
- Cook for one minute, turn the crepe over and cook for 30 seconds.
- Garnish crepes with your choice of filling. Roll or fold and serve.
*** For sweet crepes add 1 Tbsp. of honey to the batter.