* 1 1/2 cups milk
* 2 egg
* 1 cup flour
* 1/2 teaspoon salt
* 2 tablespoons butter


In a medium bowl, beat milk and egg. Add flour and salt. Beat until smooth.

Melt butter in crepe pan, then pour into batter and mix. Let stand 30 minutes or cover and regrigerate 2 hours to overnight.

In a crepe pan over medium heat, melt a small tab of butter. Pour batter into pan, tilting pan to spread batter to edges. Return to heat and cook until golden, about 1-2 minutes per side.

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