Friday, April 5, 2013


I love crepes.  They are so versatile.  Crepes can be sweet or savory and eaten for any meal of the day.  These crepes were enjoyed with fresh strawberries and syrup...two of my favorite breakfast toppings!

2 eggs
1 1/2 C milk
1 TBSP vegetable oil
1/4 tsp salt
1 C flour

Whisk all ingredients together until batter is smooth.
Pour an 8"-10" (will make 6-8 crepes), thin circle of batter onto a round pan or griddle set on medium heat (it is easiest to flip the crepes if you coat the pan with a thin layer of butter before the first crepe is poured on).
When the crepe begins to bubble and is cooked almost all the way through, flip and finish cooking.
Serve warm and filled with your favorites.

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