The versatile, French style crepe can be used in a variety of creations from dessert crepes to ratatouille crepes. Here is a simple recipe for any gourmet cook’s repertoire.
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
Sift together flour, sugar and salt; set aside.
In a large bowl, beat eggs and milk together with an electric mixer.
Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
Tip and rotate pan to spread batter as thinly as possible.
Brown on both sides and serve hot.