Ingredients
Directions
Beat the eggs until light.
Gradually add the milk and flour alternately, beating until smooth.
Beat in the salt, sugar and butter.
Cover the batter and chill for at least an hour.
Heat a lightly greased crêpe pan or frying pan.
Remove from heat, then spoon in about 3 tablespoons of the batter; return to heat.
Brown lightly, then turn and brown the other side.
Keep the cooked crêpes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze.
Ingredients
Directions
Beat the eggs until light.
Gradually add the milk and flour alternately, beating until smooth.
Beat in the salt, sugar and butter.
Cover the batter and chill for at least an hour.
Heat a lightly greased crêpe pan or frying pan.
Remove from heat, then spoon in about 3 tablespoons of the batter; return to heat.
Brown lightly, then turn and brown the other side.
Keep the cooked crêpes covered and warm if using immediately or cool completely then stack with waxed paper and refrigerate or freeze.
