Baby Crepes

By chelyc13

Crepes for breakfast are a treat, and this simple recipe is foolproof. Crepes can be made in advance, refrigerated, and reheated. To freeze, interweave with parchment paper. Serve with maple syrup and fresh fruit.

Ingredients

• Heaping 3/4 cup all purpose flour
• generous pinch of salt (optional for babies over 1 year)
• 2 eggs
• 1 1/4 cups milk
• 3 tblsp butter, melted

Preparation

Step 1

Whisk the flour and salt, if using, together in a mixing bowl, make a well in the center, and add the eggs. Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until just smooth.

Brush a heavy based 6-7 inch skillet with the melted butter and, when hot, pour in about 2 tblsp of the battter. Quickly tilt the pan from side to side to form a thin later of batter and cook for 1 minutes. Flip the crepe over with a spatual and cook until the underside is slightly golden. Continue with the rest of the batter, brushing the pan with melted butter when necessary.