Crepes

1. 1

   Sift 1 1/3 cups flour into a deep bowl.

2. 2

   Add milk, a little bit at a time until well blended.

3. 3

   Add eggs, salt and melted butter.

4. 4

   Cover with foil and keep refrigerated for at least 12 hours.

5. 5

   Let oil or butter run evenly into ridges of omelet pan. Oil has reached the desired temperature if a drop of water splashes up.

6. 6

   Pour about 1/4 cup of batter into the lower part of tilted pan, then tilt back in opposite direction.

7. 7

   When bottom of crepe is brown, shake pan to loosen the crepe and turn.

8. 8

   Cook very briefly on the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.