Crepes

I have always loved crepes. I don't even remember the first time I made them. I took four years of French in high school and I remember making them and eating them in class. I was also lucky enough to spend two weeks in France so I got to eat the real thing.

The only recipe I have ever used is a small French cookbook that my mom had. I don't remember her ever making them so I hope she does not mind that I "borrowed" it, permanently. The title is "The Art of French Cooking" by Fernande Garvin. I guess that is a good place to get a recipe for crepes. One of these days I should probably try out some different recipes but for now I love this one. Obviously, you can fill these with anything you want. I usually put melted butter, powdered sugar and strawberries in the middle and top them with whipped cream. Sadly, I usually use the stuff from a can. You can also do nutella or any other fruits you like.

Crepes

1 1/8 cups flour

4 1/2 T, granulated sugar

pinch of salt

3 eggs, beaten (I used Egg Beaters)

1 1/2 cups milk (I used nonfat)

1 T melted butter

1 1/2 T brandy (I have never added this)

In deep bowl, sift flour, sugar and salt. Combine beaten eggs and milk and stir into flour and sugar mixture until smooth. Add melted butter and brandy. Let stand for two hours. I usually mix all the ingredients in a blender and let it sit for 2 hours or overnight.

In a frying pan 5 to 5 1/2 inches across, heat 1 tablespoon butter. When butter is hot, pour in 1 full tablespoon of batter. Rotate pan quickly to spread batter. Cook for 1 minute on one side. Flip over and cook for 1 minute on other side. Pile crepes flat, one on top of the other.