Best Basic Crepes
|Flour||3⁄4 Cup (12 tbs)|
|Eggs||3 , beaten|
|Melted butter||2 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sweet butter||1 Tablespoon|
Sift flour and salt into a bowl; add beaten eggs and beat with a wire whisk until smooth.
Add melted butter and mix thoroughly.
Add enough milk until the batter has the consistency of heavy cream.
Let stand for at least 30 minutes; then beat again.
Heat a 6 or 7 inch pan and brush with sweet butter.
Pour in about 2 teaspoons of batter to cover the bottom of the pan.
When the crepes brown (about 2 minutes) loosen, turn until golden on the second side.
These may be frozen between pieces of waxed paper.
They may be filled for an entree or used as an elegant dessert dish.