Crepes ala Linda
Savory or sweet, crepes are a welcome addition to any breakfast table
- 1 cup milk
- 3 eggs
- 2/3 cup unsifted all-purpose flour
- About 3 tablespoons butter
- Place in a blender container the milk, eggs and flour. Cover and blend until smooth.
- Heat a 6-inch crepe pan over medium heat, add 1/2 teaspoon butter and tilt pan to coat surface. Pour in just enough batter to coat surface (less than 2 tablespoons) and quickly tilt pan to cover surface. Cook until golden brown on edges and dry on top.
- Turn onto a plate (Not necessary to cook both sides). Stack crepes and use immediately, filling with your choice of jams, fresh fruit or honey butter and cinnamon sugar. Top with powdered sugar or fresh whipped cream.
- Makes up to 16 crepes.
Cook: Ginny
Suggestion: I should have paid more attention in those old days - these crepes are very easy to make! (Even I can make them.) Be sure to begin tilting the pan as you are pouring in the crepe batter so that it covers the surface before the batter sets. They cook quickly and slide easily out of the pan. I filled some with boysenberry preserves. Others I drizzled with syrup or warm honey butter. Remember, don't heat the honey in the microwave if it is in a meltable plastic bottle. Also, watch where you set your iPhone down if you are photographing your recipes, lest it get all sticky like mine is now. Also filled some with chunky applesauce and sprinkled them with cinnamon and sugar. Delish!
Blurb: I remember making dessert crepes sometime in the 1970's. We were roommates at the time and must have been having someone over for dinner. Making these crepes brought back memories of the house we rented, which was pretty much a wreck, and how much work we put into painting rooms and even laying new linoleum in the kitchen. The picture of us was taken in the kitchen of that house: Linda was trying to make chocolate chip cookies and I kept sneaking in and "tasting" the raw dough (and, yes, I am still alive today to tell the tale).