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Instructions |
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Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
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Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter. Heat an 8" crępe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with melted butter.
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Using 1/4 cup measure, fill it with batter and pour into skillet. Immediately tilt and swirl pan so batter covers entire bottom of pan. Cook other side until lightly golden and slide it out onto a plate. Cover with waxed paper.
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These crępes may be filled with either sweet fillings, such as jam and sprinkled with a little sugar. They may also be filled with savory fillings, like ham and cheese or chicken in a cream sauce.
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Suggestions |
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Last 3 days in refrig. or can be frozen.
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Originally Submitted
8/17/2005
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