Crepes

Dessert Crepes                                   

3 eggs                                               

1 cup milk                                           

3 Tbsp melted margarine/butter             

3/4 cup flour                                                                                    

2 Tbsp sugar                                            

1/2 tsp salt                                          


Basic Crepes


3 eggs
1/2 cup milk
1/2 cup water
3 Tbsp melted margarine/butter
3/4 cup flour
1/2 tsp salt 

 1. Melt butter, allow to cool (I like to use butter not margarine)

2. Put eggs, milk (and water if following basic recipe) and melted cooled butter in blender. (I used a hand blender)

3. Add sifted dry ingredients and blend for one minute (I used a hand blender)

4. Turn off and push down un-blended flour with a rubber spatula.
5. Blend again for another minute (or until well blended)
6. Stir batter before pouring each crepe.
7. Heat teflon pan to medium high. Drop of water sizzles and dances when pan is ready. Lift pan off heat.

8. Immediately pour batter in center of pan. A crepe is very thin so avoid too much batter.
9. Tilt and rotate pan quickly so the batter swirls around and covers bottom of pan.
10. Quickly return pan to heat. If the heat is right the crepe will set almost immediately. ( It will look kinda rubbery on the top when it is set)

11. When lightly browned on the underside, loosen around edge with a plastic spatula and flip crepe.

12. Eat close to immediately as they are much better when they are hot.
13. You can add a jam or anything inside, fold and top with whipped cream.
*Makes about 11-13 crepes*