Crepe Making for Beginners

This recipe makes about fifteen 6 to 7 inch crepes. Enjoy!

Ingredients:

1 cup flour
dash of salt
2 eggs
1 to 1 1/4 cups milk
2 tbsp. melted butter
1 tbsp. brandy or Grand Marnier (optional)

Sift the flour with a pinch of salt into a mixing bowl. Make a well in the center of the flour and break the eggs into the well. Gradually whisk the eggs into the flour, working from the center outward and adding 1 cup of milk at the same time. Whisk only until smooth, then stir in the melted butter and the brandy or Grand Marnier if desired. The crepe batter should have the consistency of light cream; if necessary, add more milk to achieve the right consistency.

Heat a lightly greased 6 to 7 inch crepe pan. Pour in about 3 tablespoons of crepe batter and quickly spread it by tilting the pan back and forth until the base is covered with a film of batter; pour the excess batter back into the bowl. Cook the crepe for about 10 seconds until it slides easily back and forth when you shake the pan. Slide a round tipped knife or spatula under the crepe and turn it, then cook the other side for eight to 10 seconds until it is pale gold. Slide the crepe onto a warmed dish. Cook the rest of the crepe batter similarly, but do not grease the pan again unless the crepes stick; the butter in the batter should keep the pan greased.

Select the type of fruit you want to use to as a crepe filling to make your crepes. Strawberries, blueberries, peaches, apples, any fruit of choice. Simmer the fruit with a bit of butter until soft. Add sugar to taste. Put a little crepe filling near one edge of the crepe on the paler side of each crepe, roll up the crepe and place, flap side down, in a buttered baking dish. Dot the crepes with butter and sprinkle them with sugar. Bake them in a 350 F. oven for approximately 10 minutes. To serve each crepe, slip a spoon beneath it and steady it with a fork.

Top with more fruit and whipped cream, if desired.