| Basic French Crepes Whisk together: 3 eggs 1 c milk Add: 3/4 c flour 1/4 tsp salt 1 T sugar and whisk until smooth Heat a skillet to medium high. Add 1 T butter for the first crepe. Spread over the whole skillet. (It's best to use a skillet with sloped sides.) Add 1/3 - 1/2 c crepe batter, and twirl skillet to spread it out over the whole bottom. The crepe will be very thin. Cook about 20-30 seconds, or until the edges are medium brown. Flip (with or without pancake turner) and cook another 10-15 seconds on 2nd side. Slide onto plate and spread yogurt and add strawberries or jam. (Optional: brandy, cinnamon, or lemon juice). Roll jelly-roll style or fold into quarters. Sprinkle with powdered sugar. |