Crepes April 30, 2008


Nina Golcowski Intern

1 cup flour
1 cup milk
1/2 tsp salt
2 TBSP butter, melted
2 eggs


Mix all ingredients. Cover and refrigerate for 30 minutes before cooking. Butter a non stick pan lightly, Swirl a small amount of batter in the pan to cover in a thin layer. Add batter as necessary to fill any holes. cook until set and lightlt brown. If the edges stick, use a butter knife to slip under the crepe to loosen from the pan. Flip over and allow to brown. Texture should be flexible and stretchy. You can stack finished crepes until you are ready to fill. These can be filled with savory or sweet fillings.

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