Crêpes

My family had these crêpes for breakfast on Saturday morning and they were the best! We typically serve them with some strawberries, bananas, nutella, whipped cream and maple syrup! The recipe is from the Fannie Farmer cook book, and one recipe makes about 12 crêpes. I usually double the recipe and cook a few crêpes with ham and cheese inside to put in lunches for the week! Here is how I do crêpes!

In a medium mixing bowl, mix together 2 eggs, 1 cup of milk, 1/2 teaspoon of salt, 1 cup of all-purpose flour and 2 tablespoons of melted butter.

Once your batter is well combined, spray a 7 inch skillet with cooking spray (or olive oil) and allow it to heat up. I usually cook the crêpes over medium-low heat. When the skillet is heated, use a 1/4 cup to pour batter in the pan. Lift the pan and swirl around the batter to spread it out across the bottom of the pan. Let the crêpe cook for a few minutes until it is lightly browned. Flip the crepe over with a spatula and allow it to cook for a few more minutes on the other side. Once the crêpe is cooked, remove it from the pan and repeat this process until you are out of batter.

CRÊPES

ingredients

2 eggs

1 cup milk

1/2 teaspoon salt

1 cup flour

2 tablespoons butter, melted

directions

1. Mix eggs, milk, salt, flour and melted butter together in a medium sized mixing bowl until the batter is smooth.

2. Heat a 7 inch skillet with a little cooking spray or olive oil lining the bottom over medium-low heat.

3. When the pan is hot, pour in 1/4 cup of batter. Lift the pan off the heat to swirl around the batter, allowing to spread across the pan. Cook the crêe for a few minutes until it lightly browned, flip the crêpe and allow it to cook a few minutes more. Once the crêpe is cooked, remove it from the pan and repeat this process until there is no more batter.

Enjoy!!