In a small batter bowl, combine flour and salt. Add milk, eggs and butter, whisking until smooth.
Lightly spray a small saute pan with cooking spray. Heat pan over medium heat until hot. For each crepe, pour a scant 1/4 cup batter into pan. Immediately tilt the pan so uncooked portions flow to open area of pan. Cook about 30 seconds or until lightly browned.
Stack crepes between sheets of wax paper until ready to eat. (You can keep them warm in a 170 degree oven while you finish cooking the remaining batter).
Serving
Suggestions
Serve with cinnamon sugar, jam, fresh berries and whipped cream, or chocolate.
Originally Submitted
8/18/2013
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