Basic Crepes

This is a simple recipe for basic crepes that can be filled with savory or sweet fillings.  It comes from the April/May issue of Taste of Home.

Basic Crepes

1 1/2 cups 2% milk
4 eggs
1 cup flour
1 1/2 tsp sugar
1/8 tsp salt
butter for cooking (I don't use butter -- my crepe pan is super nonstick)

Whisk milk and eggs in small bowl.  Combine flour, sugar and salt; add to milk and eggs and mix well.  Refrigerate ONE HOUR.

Melt 1 tsp butter in an 8 inch nonstick skillet over medium heat.  Pour 2 Tbsp batter into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry (about 15-20 seconds).  Turn and cook 15-20 seconds longer.  Remove to a plate lined with wax paper.

Repeat with remaining batter, adding butter as needed.  Stack waxed paper in between each crepe.