May 2, 2011


2 eggs
1 Tbs sugar
1 cup flour
1 1/2 cup milk
1/2 tsp salt
Directions: Cook on med heat. Makes 10-12 8” crepes. The batter will be SUPER runny. That is the way it is supposed to be.
This is what it looks like when it is done.

Spray pan and then add about 1/4 cup batter. Roll it around until it coats the bottom. As you see it cooking around the edges, lift it up with a spatula and then flip.

They are like super soft/thin tortillas but YUMMIER.

Throughout this week I will post what we do with them. STAY TUNED.

1 comment:

Amanda said...

These look really good! Crepes always remind me of the now closed European Connection restaurant in Provo where they made meals and dessert all out of crepes. So good.

Can't wait to find out what you do with these!