June 23, 2015

Yummy Crepes

4 eggs
2 cups milk
2 cups flour
2 Tbsp. sugar
½ tsp kosher salt
10 Tbsp water
4 Tbsp. melted butter

Mix until smooth. Refrigerate overnight for best consistency. Use approx.. ¼-1/3  cup mixture for each crepe. Cook on medium heat. Crepes can be made the day before and refrigerated in an air tight container. Fill with your favorite filling and enjoy!

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