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Instructions |
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Beat the eggs well, then beat in milk, salt, flour
and butter.
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Heat a 5-inch or 7-inch skillet until moderately
hot. Put about 1 Tbsp butter into the pan.
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Using a ladle or small cup, pour in several Tbsp of
batter. Tilt the pan very quickly so the batter
spreads evenly in the thinnest possible layer.
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Cook for a few minutes until the bottom is lightly
browned and the edges lift easily from the pan.
The crepe should then slide loosely about in the
pan. Now flip it with a spatula and cook the other
side for half the time as the first. Add more
butter to the pan as needed.
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Originally Submitted
9/21/2010
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