Recipe: Basic Crepe Recipe

BASIC CREPE RECIPE
Source: Jo Anne Merrill
Makes about 12 crepes

2 large eggs
2/3 cup milk
1 tablespoon margarine, melted
1/2 cup all-purpose flour
1/4 teaspoon salt
vegetable oil

Beat eggs thoroughly. Blend in melted margarine and milk. Stir in flour only until smooth.

Lightly brush a 5-inch crepe pan with oil. (Use a larger size pan for larger crepes.) Heat over medium heat.

Pour in 2 tablespoons of batter and tilt pan carefully so batter covers entire bottom of pan. Cook 2 minutes on each side or until golden brown. Repeat with remaining mixture, wiping pan if needed.

Serving Ideas : Serve with variety of fillings for a nice brunch dish.
Use these crepes for wrapping around a variety of fillings. If necessary, put waxed paper between each crepe and freeze until needed.