Crepe Batter

Crepe Batter

2 T unsalted butter, melted and cooled to room temperature

¾ C milk

2 large eggs

½ C cake flour (spoon into cup and level the top)

2 t sugar

1/8 t salt

1. Combine butter, milk and eggs. Mix well

2. Sift together flour, sugar and salt.

3. Add the flour mix to the milk mix and beat until smooth.

4. Let rest a minimum of 30 minutes.

5. Heat a flat bottomed non-stick 10-12” skillet until you can feel the heat with your hand 4” above the pan (approximate 375f).

6. Pour in ¼ C of batter and swirl around until the crepe measures approximately 8”. Cook 30 seconds. Flip and cook the other side for 30 seconds.

7. Carefully remove crepe from pan and roll it into a loose cylinder. Put it to the side (on a plate, duh) while you prepare the rest of the batter.

These are usually used as dessert crepes because of the sugar. If you remove the sugar, they can be used for savory fillings. Half the milk can be replaced with beer for meat fillings.

Makes about 5 8” crepes