The recipe for crepes is not hard to find, but it’s just one of those things that we don’t ever think about making. So we did this week. So easy. Filled them with whipped cream and fresh fruit (raspberries, blueberries and strawberries). Looked rather patriotic, just in time for the Fourth of July.
CREPES
4 eggs
1/4 tsp. salt
2 c. flour
2 1/4 c. milk
1/2 stick (4 Tbsp.) melted butter
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and melted butter; beat until smooth. Heat a lightly oiled 9″ frying pan over medium heat. Using a 1/4 c. measuring cup, scoop the batter into the pan. Immediately tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Fill with your favorite fresh fruit, rolled up in the crepe, and sprinkle a little powdered sugar on top.
