Friday, October 8, 2010

Laurie's Aunt Suzy's Crepes

One of my best friends and college roommate, Laurie, brought this recipe to our apartment and it has been my go to crepe recipe ever since. It cooks up well and has wonderful flavor. While crepes may take a little more time then something like pancakes, they aren't as hard or time consuming as people tend to believe. Plus they are a classy and fun breakfast option. I love to fill them with fresh fruit  (I put raspberries and peaches in the one pictured),  cinnamon sugar and butter, or for an extra treat- Nutella and banana. These could also hold up to savory ingredients like ham and cheese. The best thing about crepes is that they are small enough that you can try multiple filling options in the same meal. Just imagine a big pile of crepes and a table full of filling options- breakfast heaven!

Laurie's Aunt Suzy's Crepes
Makes about 12-14 crepes in an eight inch skillet

3 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup flour
3 tablespoons melted butter

Mix the eggs, milk, sugar and salt  in a bowl with a hand mixer. Mix in the flour and then the melted butter.

Heat a greased eight inch skillet on medium-low heat.

Pour about 1/4 cup of the batter in the middle of the hot pan. Turn the pan in a circular motion until the crepe covers the bottom of the pan in an even layer. When the edges start to pull away from the pan and it no longer looks wet on top, flip it to the other side. Cook about one more minute, until lightly browned.   Remove from pan and fill.

Note: Some pans hold heat better then others. I generally have to continually adjust the heat to make sure the crepes don't cook too fast and burn, or under cook.

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