Dessert Crepe
INGREDIENTS
3 eggs
1/2 cup milk
2 tblsp butter, melted
1/2 cup flour
1 tsp sugar
Dash salt
COMBINE all ingredients and blend well. Refigerate for at least 1 hour.
LIGHTLY oil a 6 inch crepe pan. Set pan over a medium heat. Pour 1/8 cup crepe batter into pan. Tilt pan and swirl batter to coat pan evenly. Cook until edges darken slightly. Lift and flip with a spatula, cooking other side. Lift onto wax paper. Continue with remaining batter.
Stack cooked crepes with wax paper in between each crepe.
If not using all at that time, they may be stored in refrigerator, or freezer.
Note:See "Crepes L'Ananas Deluxe"