Basic Crepe Batter(Paulette Valois)

* Exported from MasterCook *

BASIC CREPE BATTER (PAULETTE VALOIS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1/4 c Flour
1 tb Sugar
1 1/4 c Milk
1/4 ts Salt
2 tb Butter
- Soft or melted

Beat eggs until light. Gradually add milk and flour
alternately, beating until smooth. Beat in salt,
sugar and butter. Cover batter and chill at least 1
hour or overnight. Heat a lightly greased crepe pan
or frying pan. Remove from heat. Spoon in about 2 -
3 tablespoons of batter. Return to heat. Brown
lightly then turn and brown the other side.
Keep cooked crepes covered and warm if using
immediately or cool completely then stack with waxed
paper and refrigerate or freeze. Note: Batter may also
be used immediately after mixing.



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