"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Basic Crepe Recipe

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This recipe for Basic Crepe, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tiffaney McDonald
Added: Saturday, October 20, 2007


3 eggs
1/4 c flour
1 T sugar
1 1/4 c milk
1/4 t salt
2 T butter, soft or melted

Beat eggs until light. Gradually add milk and flour alternately,
beating until smooth. Beat in salt, sugar, and butter. Cover
batter and chill at least 1 hour or overnight.

Heat a lightly greased crepe or frying pan. Remove from heat.
Spoon in about 2 - 3 T of batter. Return to heat. Brown lightly
then turn and brown the other side.

Keep cooked crepes covered and warm if using immediately or
cool completely then stack with waxed paper and refrigerate or

Note: batter may also be used immediately after mixing.

Eat with almost anything!

Personal Notes:
Personal Notes:
This is from a family in Lily's 1st grade class. They are from
France & Argentina and started a crepe restaurant here.




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