Title: Basic Crepe Batter (Paulette Valois)
Categories: Bread Breakfast
Yield: 12 Servings
| 3 | | Eggs |
| 1/4 | c | Flour |
| 1 | tb | Sugar |
| 1 1/4 | c | Milk |
| 1/4 | ts | Salt |
| 2 | tb | Butter Soft or melted |
Beat eggs until light. Gradually add milk and flour alternately, beating
until smooth. Beat in salt, sugar and butter. Cover batter and chill at
least 1 hour or overnight. Heat a lightly greased crepe pan or frying pan.
Remove from heat. Spoon in about 2 - 3 tablespoons of batter. Return to
heat. Brown lightly then turn and brown the other side. Keep cooked crepes
covered and warm if using immediately or cool completely then stack with
waxed paper and refrigerate or freeze. Note: Batter may also be used
immediately after mixing.