Crêpes are very thin pancakes and can be filled with meats, vegetables, fruits, ice cream, puddings, or numerous other fillings of your choice. Make a wonderful dessert filling the crêpes with strawberries and sweetened cream cheese. Fold the sides of the crêpe over and top with strawberries and whipped topping.
3 large eggs
¼ teaspoon salt
2 cups all-purpose flour
2 cups milk
¼ cup (½ stick) butter, melted, or vegetable oil
In a medium-size mixing bowl combine the eggs and salt. With a mixer gradually add the flour alternately with the milk, beating until smooth. Beat in the melted butter or oil. (If using for a dessert, add 1 or 2 tablespoons of granulated sugar to the batter. If the batter seems too thick, add 1 or 2 tablespoons of milk or water.)
After combining the ingredients, let the mixture stand for 1 hour before cooking. Refrigerate the batter if allowed to stand longer. Letting it stand allows the flour to expand and some of the bubbles to collapse.
Lightly oil the bottom of a crêpe pan or small skillet, and then pour in 2 or 3 tablespoons of batter. Swirl the pan so that the batter covers the bottom in a very thin layer. Cook over medium-high heat until the bottom of the crêpe is browned. Carefully turn with a spatula and brown the other side for a few seconds. Stack on a plate or tray.
YIELD: 30 TO 35 CREPES
Yvonne McMillan
Red Springs, North Carolina