| |
| |
| One can imagine how many crepes dad had to make for the members of the Seven C's! |
| |
| 1½ cups |
|
Milk |
|
| 3 |
|
Eggs |
|
| 1/8 tsp |
|
Salt |
|
| 1 tsp |
|
Sugar (for dessert crepes) |
|
| 1½ cups |
|
Flour |
|
| 2 Tbs |
|
Butter or oil, melted or cooled |
|
|
|
| |
| 1 |
Put ingredients (except butter) into blender in order given (so flour doesn't stick to sides!). Blend on low for about a minute. Add butter while running, to blend. |
| 2 |
Batter can be used immediately, but original recipe calls for it to rest for at least an hour, but not more than 6 hours, at room temperature so flower can absorb more liquid which gives the crepes more flavor. |
| 3 |
Spoon batter into small non-stick frying pan to cook - or use that expensive crepe pan you got years ago! |
|
| |
| Yield: 24 to 26 crepes |
| |
| Recipe Source |
Author: Although he didn't come up with the recipe, one could say Al Clark mastered it! |
| |
|
|
|