Ingredients
- 1 cup milk
- 1/2 teaspoon salt
- 4 eggs
- 1 cup flour
- 1-2 tablespoon melted butter
- 2 tablespoons sugar
Preparation
Step 1
Beat eggs and milk with a whisk, add flour, sugar and salt; beat until smooth. Add melted butter and blend well. Let mixture stand at least 30 minutes.
Preheat crepe pan for 30 seconds using medium heat. Have crepe batter as thick as heavy creme in a pitcher. If batter is too thick add 1 teaspoon water or milk and stir well. Pour about 2 tablespoons of batter into the center of pan. Tilt and turn the pan until the batter covers the entire bottom of the pan. Cook for 30 seconds or until nicely browned. Remove pan from heat. Using a spatula, lift the crepe and flip to the other side. Cook second side 15-20 seconds. (second side should be used for fillings) Slide cooked crepe onto a parchment covered surface and cool.
Chocolate Crepe
Add 3 tablespoons unsweetened cocoa to dessert crepe mixture. Reduce flour to ¾ cup.
Ricotta Crepes
¼ cup grated milk chocolate
¼ cup candied fruit
2 tablespoons heavy cream
8 oz. ricotta cheese
Mix ingredients adding more cream if necessary to make a mixture that is light and fluffy but holds its shape. Spoon onto crepes. Roll or fold.
Fruit Crepes
1 can cherry pie filling
½ teaspoon almond extract
dash of ground cloves
heavy cream for topping
Warm filling in saucepan. Add extract and cloves. Stir to blend well and heat through. Fill hot crepes. Fold or roll and top with cream.
Variation
use apple filling and add ½ cup raisins or chopped nuts and nutmeg spice.
Use blueberry filling and add 2 teaspoon lemon or orange zest.