Sunday, April 6, 2008

Sweet Crepes

This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.

½ cup all-purpose flour

pinch of salt

2 eggs

1 cup milk

1/3 cup water

butter for cooking


lemon juice

Sift flour and salt into a mixing bowl. Break the eggs into center of the flour. Wisk together. Mix the mild and water in separate bowl, then gradually stir into the flour mixture. Whisk until batter is smooth. Heat a little butter in frying pan, when it’s melted, put in 2 tablespoons of batter. Tip pan quickly so that the batter spreads evenly and thinly over the pan. Cook for about 1 minute, until golden. Turn crepe over with spatula and cook the other side. Tip out onto a large plate and sprinkle with a teaspoon each of sugar and lemon juice. Starting on one side, roll up the crepe and transfer it to the serving dish. Sprinkle with lemon juice and a little more sugar. Keep warm in low oven.

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