Dessert Crepes - prepared by Becca Lopez and Bonnie Keller, Bishop Heelan Students
• 3 eggs
• 1 cup milk
• 3 tablespoons butter, melted
• ¾ cup all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
Blender Method: Combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of blender container with rubber scraper, if necessary. Blend until smooth, about 30 additional seconds. Refrigerate batter 1 hour.
To bake crepes: Heat a 6 ½ to 10 inch omelet pan that has been lightly brushed with melted butter over medium heat. For each crepe, pour in just enough batter to cover the bottom of the pan (about 3 tablespoons of batter). Cook until lightly browned and dry on top. Remove from pan, or if desired, turn and brown other side. Repeat for each crepe. Crepes may be filled with fruit, pudding, ice cream, etc. Crepes may be stacked between layers of waxed paper and stored in the freezer for later use.
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