4 eggs
2 c. milk
2 c. flour
1/2 tsp. salt
2 Tbsp. sugar
2 Tbsp. melted butter
For the pan:
3 Tbsp. melted butter
Directions:
In Paris, you can buy a crêpe from a street vendor. How much more elegant than a soft pretzel! A lovely breakfast - or snack any time. My daughter insisted we try this recipe after we read Crêpes by Suzette. This recipe doubles the one that appears in the book.
Yield: satisfies 5 hungry brunch appetites
In a large bowl, combine eggs with milk. In a separate bowl, sift together flour, salt, and sugar. Whisk into egg-milk mixture. Add melted butter.
Allow batter to chill 1 hour or overnight. (Or use it right away if you must.)
Heat a pan over medium heat. Brush lightly with butter. Use a 1/4 c. measure to scoop batter out of the bowl. Pour onto the pan in a spiral shape. Swirl the pan to spread the batter out.
Cook until the edge is lightly browned. Lift and flip.
Spread with your favorite topping, then fold in half and in half again to make a quarter circle triangle shape. Serve immediately.
Suggested fillings:
Chocolate: use grated chocolate, chocolate syrup makes a sticky mess.
Honey: drizzle on just a little bit
Ham: a slice of deli ham for a savory crêpe
Sugar: a sprinkle of granulated sugar
Jam: a smear of your favorite fruit jam
Submitted by Gretchen Grant Contributed on: and modified on Thursday December 13th, 2007
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