Jen'S Crepes

1. 1

   In blender, briefly mix together the eggs, milk and salt.

2. 2

   Add flour and butter or oil. Blend for one minute. Let rest covered in refrigerator for 2 hours (This improves the texture but I usually skip this step.)

3. 3

   Heat a 10 inch, non-stick skillet on med-high heat. Pour 1/4 cup of batter into tilted pan; swirl around until bottom of pan is covered with a thin layer of batter. Cook until edges start to curl away from sides of pan, (you may have to adjust heat if it's too hot) then using your fingers and a spatula peel and flip the crepe over. Let cook for few seconds or until you can shake it loose and slide it onto a plate.

4. 4

   We like to spread one TBS of lemon curd down the middle of one crepe then roll it up like a cigar. This is also very good with a little bit of cottage cheese and lemon curd. Sometimes we use jam or even a little brown sugar. It's all good!

* Per serving · 4 servings · Values may vary.

No additional tips available.