Crepes by Suzette

book-suzette-sm SUZETTE’S CREPE RECIPE by Monica Wellington

2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
1 tablespoon sugar
1/4 teaspoon salt

Utensils: a big bowl, whisk, ladle, spatula, and a large frying pan

In the bowl, beat the eggs with a whisk. Beat in the milk. Then add the flour and mix until very smooth. Add the melted butter, sugar, and salt to the batter and blend well. It should be the consistency of very heavy cream. Add slightly more milk if necessary. (Alternatively, the mixing can be done in a blender or food processor.) The batter can be used immediately, but even better, cover and chill 1 hour or overnight.

Heat the pan and brush lightly with melted butter. Pour in a ladle-ful of batter (about 3 tablespoons). Quickly swirl the pan around so the batter spreads out thin. Cook over medium-high heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold it in half, and then in half again, creating a triangle, then serve! (makes about 8 crepes)

Bon appetit!

RECIPES: Crêpes | Spéciale Crêpes


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