Crèpes

Based on the recipe from The Fannie Farmer Cookbook.

Makes about 15 crepes, depending on thickness

Ingredients

• 2 eggs
• 1 cup milk
• 1/2 tsp. salt
• 1 cup flour
• 2 Tbs. melted butter plus some melted butter for cooking the crèpes

Method

• Beat the eggs well, then beat in the milk, salt, our and melted butter.
• Cover and let stand for at least 30 minutes.
• Heat a 5- to 7-inch non-stick skillet until moderately hot, then lm it with butter using a brush or folded paper towel.
• Using a ladle, pour in 3 or 4 tablespoons of batter.
• Quickly tilt the pan so that the batter spreads evenly in the thinnest possible layer. – Cook for a few minutes until the bottom is lightly browned and the edges lift easily from the pan.
• Turn the crepe with a spatula or by catching an edge with your fingers and flipping it over.
• Continue cooking for a minute or so.