Crepes

Ingredients:

1 cup all purpose flour, sifted

4 tsp. granulated sugar

pinch of salt

2 large eggs

1 1/4 cups whole milk

1/2 cup heavy whipping cream

1 T. unsalted butter

Directions:

Combine flour, sugar and salt in a large mixing bowl. Whisk in the eggs and just enough of the milk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth batter.

Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid. Heat a crepe pan or a heavy 7 in. non-stick saute pan over medium-low heat. Dab some butter on a paper towel and wipe the pan with a little butter.

Pour 3 tablespoons of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crepe is light brown, about 1 1/2 minutes. Loosen the edges gently with a spatula. Carefully turn the crepe over. Cook until the bottom begins to brown in spots, about 30 seconds to 1 minute. Transfer to a plate. Repeat with remaining batter.

*I actually have a crepe maker and it is WAY easier than doing it with a pan. But these are great and can be used for breakfast, dessert, or dinner depending on what you fill them with. I love yogurt, fruit, whipped cream and powder sugar for breakfast and french vanilla ice cream and strawberries wrapped up and topped off with whipped cream and chocolate sauce.... YUM!