Plain Crepes

1. 1

   1.

2. 2

   Mix the batter, stirring in enough milk to give the consistency of thin cream.

3. 3

   Let it stand 30 minutes.

4. 4

   2.

5. 5

   Fry the crepes.

6. 6

   If storing, layer them with wax paper and wrap tightly so they do not dry out.

7. 7

   Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour.

8. 8

   Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

No additional tips available.