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2 eggs 1 cup milk 2/3 cup All-purpose flour 1 pinch salt 1-1/2 tsp vegetable oil |
This French delicacy is extremely versatile, as it can be filled with virtually anything
-- fruits, pudding, mouse for desserts as well as vegetables and meats for dinner. No
need to add more oil each time unless the pan begins to stick.
Freeze extra crepes for later use. Original recipe makes 8 crepes (8 servings). 1 In a blender combine eggs, milk, flour, salt, and oil. Process until smooth. Cover and refrigerate for 1 hour. 2 Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat for all 8 crepes. Yield: 8 crepes. |