The Foolproof Crepe Recipe

I've always loved making Crepes. From the time I was a child, Mom let me play with the Bisquick recipe, adding more eggs, more milk, or more water in an effort to create the perfect crepe. I perfected my turning technique, but always felt like the batter was hit or miss. About two years ago I stumbled on the perfect concoction. I wrote it down and it has been foolproof for me ever since. Here it is. It works with whole wheat or regular flour. It works with medium or large eggs. It works with nonfat, lowfat or regular milk. It works with butter, margarine or oil, though butter is a little trickier because it solidifies in the batter and melts as you turn it in the pan. Good luck and good eating with this recipe. I have enjoyed it for two years now!

Fool Proof Crepes

1/2 C flour
1/2 tsp. salt

2/3 C milk
2 eggs
3 Tblsp. oil, melted margarine or melted butter
2 tsp. lemon juice

Whisk all ingredients together until smooth. Heat skillet/s over medium high heat. Melt butter, margarine or spray oil in hot skillet. Heat up the skillet to very hot, then remove from burner and let cool for a couple of minutes. Then return the skillet to the burner and add another spray or swipe of oil, margarine or butter. (This proceedure prepares the pan)

Using a medium ladle, hold the skillet in your left hand while pouring about 2/3 cup batter into the pan while turning it to make sure the batter is evenly spread over the bottom of the pan. Place the pan back on the burner.

Wait until the edges are brown and the top of the crepe looks a little dry. Then use a plastic or silicone spatula to loosen the edges and flip the crepe over. Let it brown a minute or two and then stack on a plate covered with paper towles.

These crepes are great folded and topped with preserves, filled with fruit and covered with syrup, or stuffed with chicken and mushrooms and smothered with gravy. Your choice!

Enjoy.