Crepes

A classic French crêpe recipe attributed to Laurel, served with syrup and butter.

Breakfast
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4 servings

Ingredients

1×
4 servings
  • 4 unit eggs
  • 4 tbsp sugar
  • 1 tsp salt
  • 3 c milk
  • 2 c flour
  • 1 cube Butter melted

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Directions

  1. 1

    Beat eggs with sugar and salt.

  2. 2

    Add milk and flour beat well.

  3. 3

    Add melted butter

  4. 4

    Use scant 1/4 c. of batter to make each crepe.

  5. 5

    Pour into round pan and tilt to cover bottom.

  6. 6

    Cook about 1 min. and turn over.

  7. 7

    Cook 30 sec. more and flip out.

  8. 8

    Use only 1 tbsp. sugar for main dish crepes.

  9. 9

    Fill as desired.

  10. 10

    Delicious with syrup and butter. Fruit, whip cream, cottage cheese, ham and Swiss cheese. Nutella. Options are endless

More Details

Original Recipe

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Original recipe photo 1 for Crepes

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