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Crepes
Nb persons: 0
Yield: approximately 12 crepes
Preparation time:
Total time:
Source: And She Cooks Too
| 4 large | eggs |
| 1 tbs | sugar, (optional) |
| 2 cups | milk |
| 2 cups | all-purpose flour |
| ¼ tsp | salt |
| 4 tbs | butter, melted |
Melt the butter and allow to cool slightly while preparing the rest of the batter. Whisk together in a medium-sized bowl, the eggs, sugar and milk. Sift in the flour and salt and stir until smooth. Laslty, stir in the melted butter until combined. Allow to rest approximately 30-45 minutes at room temperature.
To keep the crepes warm, pre-heat an oven to 175-200 degrees and line a baking sheet with parchment paper and pre-cut parchment paper squares to layer between the crepes so they do not stick together.
To cook, preheat a skillet over medium-high heat. Take a cold pat of butter and rub down the skillet lightly. Using a ¼ cup sized measuring cup or a ¼ cup sized ladle, pour batter into center of the pan and swirl. Cook until edges appear dry and center is set – only browning on one side. Remove with a thin spatula to the prepared baking sheet.
More than likely, the first one will not be that pretty – but it makes for a good snack while you’re cooking the others!
We served ours with a smear of Nutella (chocolate hazelnut spread) and fresh strawberries.
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