Entrée Crepes

Author

Unknown

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Recipe

Measurements	Ingredients
One Cup	Sifted Flour
$\frac{1}{2}$ Teaspoon	Salt
Two	Eggs
Two	Egg Yolks
One & $\frac{3}{4}$ Cups	Milk

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Instructions

1. Mix till smooth: one cup sifted flour and $\frac{1}{2}$ teaspoon salt.
2. In a separate bowl, beat two eggs and two egg yolks.
3. Gradually add one and $\frac{3}{4}$ cups of milk to the eggs.
4. Combine the wet and dry ingredients and mix until smooth.
5. Let the batter stand for two (2) hours. It will be thin.
6. 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.
7. Heat a lightly buttered crepe pan or skillet over medium heat. Pour out any excess butter.
8. Swirl the batter to cover the pan. Cook for about 1 minute, until the batter sets.
9. Flip the crepe and cook for about 1 more minute on the other side.
10. The crepe must be very thin and delicately brown.
11. Cool crepes separately and then stack with paper towels or wax paper between each layer. They can be covered and refrigerated or frozen.
12. To serve, heat filled crepes in a buttered pan to serving temperature.

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Note

Serve with a sauce, if you wish (e.g., Mornay for creamed seafood, Hollandaise for spinach filling, etc.).

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