• 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1. Combine all ingredients in blender in order given. Blend 1 minute, stirring down sides as needed. (Or, combine ingredients with a mixer or in a bowl using a whisk.)
  • 2. Can use batter immediately or let set 1 hour for more tender crepes.
  • 3. Cook in a crepe maker (following instructions) or 6" frying pan which has been greased with oil or butter.* Place about 1/4 cup batter in pan and roll slightly to cover bottom of pan. When set, turn and briefly heat other side of crepe. Drop onto plate - crepes may be stacked.
  • 4. Fill as desired. Unfilled crepes can be kept several days in refrigerator or in freezer several weeks.
  • Makes 12 crepes

*Caution: butter burns easily.

Suggested Fillings: Strawberries or other fresh fruit and whipped cream OR Breakfast filling such as scrambled egg, bacon, sausage or grated cheese.