Aunt B’s Basic Crepe
This is a recipe from my Aunt B the Julia Child of our family. I would have her make these for me when I would visit San Diego. I really love and miss her! These are so good for breakfast in the morning with powdered sugar and fresh lemon juice..
In a large bowl beat 3 eggs, mix well with 1 1/4 Cup Milk and then add 1 Cup sifted flour along with 1/2 Tbsp sugar and 1/2 tsp salt . Mix well the batter will be really thin. Do not skip the sifting of the flour if you do your batter will not turn out correctly. Believe me I have done this and had to redo the batter after calling Momma and Aunt B to figure out what I had done wrong:)
In a heated crepe pan or small skillet add non stick spray or butter. Add about 1/4 Cup of batter to pan and tilt quickly to spread the batter on bottom of pan. I usually will use a ladle on this so its easier. It should be a thin layer to make crepe. Turn once lightly browned and then reserve on a towel lined plate in a low heat oven to keep warm. You can make all the batter into crepes at one time or reserve the batter to make some again the next day. You can top with powdered sugar and lemon or even honey would be good as well. I reserve some already made to make my next recipe to be shared Chicken and mushroom Crepes. Enjoy!
Basic Crepe
3 Beaten Eggs
1 1/4 Cup Milk
1 Cup Sifted Flour
1/2 Tbsp Sugar
1/2 Tsp Salt
In a large mixing bowl beat eggs, mix in milk and then add the sift flour and salt and sugar. Mix well batter will be thin.
In a crepe pan or small skillet heat either non stick spray or a small amount of butter. Add about 1/4 Cup batter to skillet and tilt pan to quickly cover the bottom. Allow to cook until slightly brown prior to turning. Reserve on a towel lined plate in a low heat oven to keep warm. Enjoy!