French crêpes are good for weekend breakfasts, or even for desserts. Serve rolled up and filled with jam or fruit and whipped cream.
- all-purpose flour : 1 cup
- white sugar : 1 tsp
- salt : 0.25 tsp
- eggs : 3 piece
- milk : 2 cups
- butter, melted : 2 Tbsp
Stages of cooking
Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Lightly grease a griddle or frying pan; heat over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter. Che Francisco