Crêpes

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Crêpes."  05 December 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/crepes-recipe.htm>  24 July 2008.

Yield: Makes 16 crêpes
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Ingredients:
3/4
cup all-purpose flour

3
eggs

1
cup milk

3
tablespoons butter or margarine, melted

1/2
teaspoon salt

About 2 tablespoons vegetable oil



Preparation:
1.
Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.

2.
Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.

3.
Cook until golden brown on bottom; turn over. Cook until browned on underside.

4.
Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.


TIP: Stacked crêpes can be placed in plastic food storage bag and refrigerated 2 to 3 days or frozen up to 1 month. Thaw before using.



Berry Crêpes with Orange Sauce

This recipe appears in: French