Basic Crepes

Basic Crepes

Ingredients:
3 eggs, beaten
2 tbsp. melted butter
3/4 cup milk or buttermilk

Directions:
Sift flour and salt together. Add eggs and beat with wire whisk until smooth. Add
butter and mix thoroughly. Add enough milk until batter has consistency of heavy
cream. Let stand 30 minutes, then beat again.
Heat nonstick pan or griddle to medium and brush with butter. Pour in
tablespoon of batter to thinly cover the pan. When crepe browns, loosen and flip.
To serve as a dessert, stuff with fresh fruit and roll up. Add dollops of whipped
cream, a spoonful of fruit preserves, or fresh fruit puree.
To serve as a light lunch, make crepes slightly larger and fill with favorite
stuffing, such as crabmeat or cheese and mushrooms. Serve with chutney and fresh
garden salad.
For savory variations, add a cup fresh parsley, dillweed, or finely chopped
green onion to the basic crepe batter and blend thoroughly.
To serve as a hearty cold weather meal, make 12 crepes dinner plate size.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Stuffing: