Why is this the first tidbit I wanted to share with you? Well, not only can you use crepes at breakfast, lunch, and dinner, but it was the very first dish I ever made on my own.
The Recipe:
- Take 5 eggs and beat till fluffy/frothy
- Add 1/2 teaspoon of salt
- Then alternately add flour and milk,3 cups each, in 3 additions
- Then add 1/2 teaspoon of vanilla unless using for a savory crepe
- Mix until incorporated
When bubbles rise to surface the crepe is ready to turn over. Continue to cook until the bottom is golden.
Slide the crepe onto a dinner size plate. Garnish your crepe with your favorite condiment (syrup, sugar and cinnamon, jam, whipped cream, or whatever you prefer). For a savory dish you could fill your crepe with seafood, asparagrus, and even groud beef.
Roll the crepe with your fork, into a cylinder shape.
I hope you enjoy this dish as it has been a staple food for our household for generations.
Thank You For Visiting,
Ingrid Turner