Makes 16 crêpes
|3/4||cup all-purpose flour|
|3||tablespoons butter or margarine, melted|
|About 2 tablespoons vegetable oil|
- Combine flour, eggs, milk, butter and salt in blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.
- Brush 7-inch skillet with oil. Place over medium heat until hot. Add 3 tablespoons crêpe batter, tilting skillet to cover bottom evenly.
- Cook until golden brown on bottom; turn over. Cook until browned on underside.
- Stack crêpes between waxed paper squares to prevent sticking together. Repeat with remaining batter, oiling skillet occasionally.
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.
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