Crepe Recipe

Ingredients

• 1 Cup All-Purpose Flour
• 1/4 TSP Salt
• 1 TSP Sugar
• 2 Cups Milk
• 2 TBSP Butter (Melted)
• 3 Eggs

Instructions

Melt butter. Set aside to cool.

Sift flour, salt and sugar together. Set aside.

In a large bowl, beat eggs and add butter and milk. Mix well.

Butter grease your pan over medium heat. Ladle batter onto a hot pan and quickly spread in a circular motion. Cook on both sides until golden. Serve hot.

Note

• Batter lasts for 2 – 3 days.
• Crepes are considered an appetizer, dessert or meal.
• Crepes should be thin, it takes practice. Never as thick as pancakes.
• Do not add hot butter to the mixture as it will turn your batter.
• Jacques likes them rolled up with generous amounts of brown sugar and a cappuccino coffee as a snack.
• I do not use a crepe batter flat wooden spreader. Always tears them for me. I do use a plastic ladle and quickly motion in a circle until it begins to set. 
• I do use a wooden crepe spatula; they’re long and edged to slide underneath well.
• I have not used Egg Replacer in this recipe (yet).
• I tend to make and chill overnight.
• Use our Ninja Pitcher which means only one device to mix and refrigerate.
• We love crepes with freshly cut bananas, strawberries and homemade whip cream topping.
• You can enjoy a savory crepe or sweet crepe as photographed. 
• You do not need a special crepe pan, anything with a very low side like an electric skillet works fine.