Tuesday, March 25, 2008


Supposedly these keep well, but I’ve never found out.

1½ cups milk
1 cup flour
2 eggs (or ½ cup egg substitute)
Butter or margarine
Cinnamon-sugar mixture in a shaker

Gently beat together the milk, eggs, and flour mixture with a whisk until there are no lumps – don’t beat too vigorously or the batter will by frothy. Heat a small non-stick pan to medium, until ¼ teaspoon of butter or margarine placed in the middle melts rapidly, but doesn’t burn. Pour in about two tablespoons’ worth of batter into the middle of the pan and swirl it around to fill the bottom. Cook for about a minute, until the gloss is mostly gone, then flip and cook about another minute on the other side, until browned to taste. Remove to a plate to cool, then sprinkle cinnamon-sugar mixture on top and roll up to eat. Repeat with an additional ¼ teaspoon of butter before each crepe. Makes 15 to 20, depending on size.

No comments: