Crepes:
*immediately after cooking, place in tupperware with a lid covering them but NOT sealed. This will keep them warm with moist edges.
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
Directions
- Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
*immediately after cooking, place in tupperware with a lid covering them but NOT sealed. This will keep them warm with moist edges.
Wow! Great job, J. You brought Paris right back into focus for me. What a time we had when we were their. How lucky we were to live near enough to go and visit several times. And, the crepe recipe...oh so divine. xo
ReplyDeleteThat would be so lovely! And I do love Crepes so much too..thanks for the trip! ;D
ReplyDeleteWe make crepes all the time, but they are never as good as the ones I ate on the streets of Paris. These pictures make me want to go back.
ReplyDeleteSo - you inspired me to make crepes for the first time. It has always seemed an impossible feat - but this recipe seems to have worked very well and honestly wasn't nearly as hard as I expected! :)
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