Crepes, Mama's Homemade

By RoketJSquerl

Ingredients

• 1 and 1/2 cups of milk
• 3 large eggs
• 1 and 1/2 cups of all purpose flour
• 2 tbsp. of vegetable oil
• 1/8 tsp. salt
• See more at: http://www.cookingwithlibby.com/2013/01/mamas-homemade-crepes.html#sthash.ufCXKOga.dpuf

Details

Servings 10
Adapted from cookingwithlibby.com

Preparation

Step 1

(makes 10 crepes)

1. Heat a 10 inch skillet on medium low heat....sprayed with non-stick cooking spray.
2. In a large mixing bowl, beat eggs. Add milk and whisk until well mixed.
3. Add the flour, vegetable oil, and salt. Whisk until well mixed, making sure there are no lumps in the batter. The batter will be thin. There will also be little lumps in it, but do not worry about it.
4. Pour 1/3 cup of batter into the heated skillet.
5. Very quickly, pick the skillet up and move it around to make sure the batter is covering the whole surface of the skillet.
6. Flip over when the edges start becoming light brown and bubbly.

Strawberry and Nutella Filling:
Fill each crepe down the middle with 1/4 cup of sliced strawberries and 1/4 cup of Nutella. Roll crepes up like a burrito. Dust the tops with powdered sugar.

Ham and Swiss Cheese Filling with Cream topping:
Fill each crepe down the middle with 1/4 cup of chopped ham and 1 slice of swiss cheese. Place in microwave on high for 1 minute to melt the cheese. For the topping, melt 4 tbsp. of butter in a saucepan on medium low heat. Whisk in 1/4 cup of all purpose flour until well mixed. Slowly pour in 1 cup of chicken broth and 1 cup of milk. Stir constantly until thickened. Add 2 tbsp. of mustard and salt and pepper to taste. Top each crepe with 1/4 cup. Garnish with dried chives if desired.

**Libby's Notes: The batter can be prepared just before using or be kept in the refrigerator until ready to use, for up to 3 days. Just stir really well before cooking.
- See more at: http://www.cookingwithlibby.com/2013/01/mamas-homemade-crepes.html#sthash.ufCXKOga.dpuf