Crepes

Crepes can easily be filled with sweet or savory so you can enjoy them anytime!

Ingredients:

• 1 Cup - Flour

• ½ Tsp - Salt

• 1-¼ Cups - Milk

• 2 - Eggs

• 4 TBSP - Melted Butter, divided

Preparation:

1. Sift flour and salt into large bowl.

2. Make a well in the center and add eggs.

3. Beat eggs with a whisk and slowly incorporate the flour.

4. When about half the flour has been mixed with eggs, pour ⅓ of the milk and whisk.

5. Continue adding milk slowly until you have a smooth mixture.

6. Finish incorporating the remaining flour until all is combined.

7. Add 2 TBSP melted butter and mix.

8. Heat 10” pan over medium heat.

9. When hot, brush some melted butter into pan.

10. Pour ¼ cup of mixture into pan and swirl to coat bottom of pan.

11. Cook until no longer “wet”, about 45 seconds, then flip.

12. Cook until done and remove from pan.

13. Repeat from Step 9 until all crepes are finished.

14. Serve and enjoy!

Tips:

• It is recommended to let batter sit in the fridge at least one hour prior to using. You can make the batter up to 24 hours in advance. Be sure to cover bowl tightly with plastic wrap before placing in the fridge.

• As you continue to make your crepes, they will start to get browner and better, just like when making pancakes. You may need to lower your heat if they brown too quickly.

• Make sure to brush the pan with butter between each crepe to prevent sticking.

• To freeze finished crepes, layer a piece of wax or parchment paper in between each crepe and seal tightly in a freezer bag. Reheat by simply placing in a pan over medium heat until warm.

• Get creative! Fill your crepes with anything you like. Sweet or savory!