Whisk mild, water, eggs, egg yolk, sugar and salt
in medium bowl just until combined. Whisk in flour
until smooth. Gently whisk in 1/4 cup melted
butter.
Brush 10-inch nonstick skillet lightly with
melted butter; heat over medium-high heat until
hot. Lift skillet from heat and quickly pour in
1/3 cup crepe batter, tilting and swirling pan
to cover bottom evenly. Return pan to heat.
cook until bottom is light brown, about 60
seconds.
Carefully turn crepe over in pan. Cook second side
until light brown, about 30 seconds. Repeat to
cook remaining batter, stacking crepes on a plate
with a piece of waxed paper between them.
Originally Submitted
7/27/2020
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