Breakfast Crepes (Sweet)

1. 1

   Measure out flour and milk, set aside

2. 2

   Melt butter, set aside

3. 3

   Break 4 eggs into a bowl and add salt

4. 4

   Whisk eggs and salt together

5. 5

   Alternate adding flour and milk slowly until all of it has been added, keep whisking

6. 6

   Whisk batter until it is smooth

7. 7

   Add melted butter and whisk again until smooth

8. 8

   *At this point you can cover and refrigerate batter for up to 3 days and it will still be ok to use, just whisk before cooking.

9. 9

   Once you are ready, preheat a nonstick skillet on medium heat

10. 10

    Pour about 1/4 cup of batter into the pan for each crepe and twirl the pan to coat with batter

11. 11

    Flip crepe when ready, cook on both sides

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.