Basic Crepe Recipe

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This recipe for Basic Crepe, by Tiffaney McDonald, 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.

Contributor:	Contributor: Tiffaney McDonald Added: Saturday, October 20, 2007

Category:	Category: Bread and Muffins

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

Directions:	Directions: 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 freeze. 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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Basic Crepe Recipe

Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: