Classic Crêpes

Name: Classic Crêpes
Ingredients: 3/4 cup all purpose flour; 1 tbsp sugar; 2 None large eggs; 2 cups milk; 2 tbsp butter, melted; None None Toppings; None None fresh strawberries, whipped cream and maple syrup; None None fresh lemon juice and sugar; None None buttered walnuts (walnuts tossed in a frying pan with a little butter until toasted)

9 ingredients

3 steps

Ingredients

3/4 cup all purpose flour
1 tbsp sugar
2 None large eggs
2 cups milk
2 tbsp butter, melted
None None Toppings
None None fresh strawberries, whipped cream and maple syrup
None None fresh lemon juice and sugar
None None buttered walnuts (walnuts tossed in a frying pan with a little butter until toasted)

Directions

1

Place the flour, sugar and a pinch of salt in a large bowl. Whisk in the eggs and 3/4 cup of the milk until smooth. Gradually whisk in the remaining milk. Cover and stand at room temperature for 1 hour.
2

Heat a 8 inch pan and brush with a little of the butter. Pour 2 tbsp batter into the pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crepe is browned lightly underneath. Turn and cook until browned on other side. Transfer to a plate and cover to keep warm. Repeat with remaining butter and batter, stacking crepes on the plate.
3

Serve folded in half or quarters, or filled and rolled and served with desired toppings, They can also be dusted with sifted powdered sugar and placed under a hot broiler to brown lightly if desired.