We fill crepes with fruit, chocolate chips, jam or other sweet fillings for breakfast. Leftovers can be stuffed with chicken, topped with a cheese sauce and served for dinner.
Ingredients
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons butter, melted
- 2 eggs
Directions
- Mix flour, sugar, baking powder and salt in a medium bowl.
- Whisk together melted butter, milk and eggs separately.
- Combine liquid into flour mixture, whisk until smooth.
- Heat 6- to 8-inch skillet and lightly butter.
- When butter is melted, pour approx. 1/4 cup of the batter into the pan and quickly swirl pan so bottom is coated. Cook until lightly browned on the bottom.
- Use spatula to gently loosen the edge, and then flip to lightly cook the other side (15-30 seconds usually)
- Stack the crepes on a plate (use a warmer if you have one).
