Kay Dell's Crépes
My favorite teacher of all time, Mrs. Nelson, shared this recipe with my senior sampler class in 1994. I've held on to it all these years and made them for dinner tonight. They are simply amazing!
- 3 eggs
- 1 c milk
- ¾ c sifted flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp butter
Beat 3 eggs well.
Then, beat in 1 c. MILK.
Sift together 3/4 c. SIFTED FLOUR, 1 tbsp. SUGAR and 1/4 tsp. SALT.
Beat FLOUR MIXTURE into MILK & EGGS.
Melt: 1 tbsp. BUTTER and add very slowly, beating into batter.
These tender crepes may be cooked in a small 8" lightly buttered skillet so each pancake covers the entire bottom of the small skilet...or they may be poured out onto an electric frypan or griddle (buttered...non-stick is best!) in an oval shape, cooked until they are a light golden on one side, flipped over (I often use 2 pancake turners if they're bigger crepes!)...cooking only lightly on the other side.
Roll up around fruit (fresh strawberries...or even frozen ones, thawed, blueberries or blueberry pie filling, peaches...cooked, spiced apples! ... You name it! ... and topped with whipped cream and a sprinkle of powdered sugar! They're even good with sliced bananas in them!