July 9, 2009


Lesa Koger

6 eggs, 2 c. flour, 2½ c. milk, ½ t. salt, ½ t. sugar, ¼ c. melted butter

Mix eggs, flour, 1 c. milk, salt, sugar, and butter in blender. Add the rest of the milk and continue to mix. Heat non-stick skillets on stovetop at medium heat. Pour in just enough batter to coat bottom of pan. Flip over after 1-2 minutes and cook on other side for another 45 seconds. Remove from pan and add filling of choice. Can be used as a dinner crepe when filled with ham & cheese or chicken & mushrooms. (I’ll double this recipe if our family is having both dinner and dessert crepes.) Roll or fold and enjoy!

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