Recipe - Crepes

2 Eggs
1 cup Milk
One half teaspoon Salt
1 cup Flour
2 tablespoon Butter; melted

Beat the eggs well, then beat in the milk, salt, flour, and butter. (Or mix
all the ingredients in a blender until smooth.) Cover and let stand for at
least 30 minutes. Heat a 7inch or 5inch skillet or crepe pan until
moderately hot, then film it with butter or shortening, using a brush or a
folded paper towel. Using a ladle or small cup, pour in several tablespoons
of batter, then quickly tilt the pan about so that the batter spreads
evenly in the thinnest possible layer. (If there is too much batter in the
pan, pour it back into the bowl of batter and use less for the next crepe.)
Cook for a few more minutes, until the bottom is lightly browned and the
edges lift easily from the pan. Turn it with a spatula or by catching an
edge with your fingers and flipping it over. Cook the second side for a few
minutes; it will brown in spots, not as evenly as the first side, but it
doesn't matter because this side should be used inside when the crepes are
rolled. Remove to a plate and film the pan again lightly with butter or
shortening before cooking the next crepe. If the batter seems to be getting
too thick as you get toward the end of it, add a little milk. Crepes freeze
very well simply stacked and wrapped in foil or plastic with the edges
tightly sealed. (You might also want to put wax paper between the
individual crepes) Defrost at room temperature before separating them.

YIELD: about tweleve 7inch crepes or sixteen 5inch crepes

Recipe by: Fannie Farmer Cookbook

Posted to EATL Digest by Sean Coate swcoate@PEGANET.COM on Sep 15, 1997