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1
TO MAKE CREPES: In medium bowl, whisk eggs and salt.
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2
Whisk in flour, milk and butter until smooth.
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3
Cover and refrigerate for at least 1 hour.
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4
Stir batter before using.
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5
Heat a 7 or 8 inch crepe pan or skillet until very hot.
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6
It is ready when a few drops of water skitter across the pan and evaporate quickly.
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7
Grease skillet lightly with oil or shortening.
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8
Raise pan from heat with one hand and with the other hand pour about 3 tablespoons batter all at once into pan.
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9
As you pour, turn and tip pan several times so that batter forms a thin film over bottom.
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10
Cook over medium heat until top is set, about 30 seconds.
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11
Loosen edges, turn over and cook a few seconds.
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12
Lift cooked crepe with spatula onto wire rack to cool.
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13
Repeat procedure until all batter is used.
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14
Makes about 18 crepes.
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15
TO MAKE AMBROSIA FILLING:.
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16
Combine all ingredients, Chill to blend flavors.
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17
Place about 1/4 cup filling on each crepe, fold as desired.
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18
Garnish with more fruit and yogurt.
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19
Drizzle with maple syrup, if desired.
