Author
Unknown
Recipe
Instructions
- Mix well with a wire whip: two cups sifted flour, six tablespoons sugar, six eggs, and a little salt.
- Let the batter stand for 15-20 minutes.
- The batter must be thin enough so just a little can be swirled to cover a buttered pan. Use about 2 tablespoons of batter per crepe.
- Heat a lightly buttered crepe pan or skillet over medium heat. Pour out any excess butter.
- Swirl the batter to cover the pan. Cook for about 1 minute, until the batter sets.
- Flip the crepe and cook for about 1 more minute on the other side.
- The crepe must be very thin and delicately brown.
- Cool crepes separately and then stack with paper towels or wax paper between each layer. They can be covered and refrigerated or frozen.
- To serve, heat filled crepes in a buttered pan to serving temperature.
Note
Can be filled with fruit in its thickened juice. Fold into quarters and sprinkle with confectioners’ sugar.
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