Crêpes
From Peggy: She reports that Martha whips these up in a few minutes and is always very popular on Saturday mornings! (I wasn't sure if she meant Martha or the crêpes were popular!)
Servings: 12 yield(s)
Ingredients
  • 2 eggs (beaten well)
  • 1 cup milk
  • 1 cup flour
  • 1 1/2 tbsp butter (melted)
  • 1/2 tsp vanilla
  • pinch salt
Instructions
  1. Add milk to the beaten eggs, whisk in all other ingredients and mix until smooth.
  2. Lightly oil a 7" skillet, heat until moderately hot. Using a 1/4 cup measure, scoop batter into pan and quickly swirl and tilt the pan until the batter coats the bottom. Cook until lightly browned on the bottom, turn crêpe over and cook the other side.
  3. Keep warm while cooking remaining batter. (She uses a styrofoam tortilla keeper to keep crêpes , pancakes, and tortillas hot so you can all eat together. Or, place in a warm oven - 200°.)
  4. Fill as desired - any fresh fruit goes well.