Serves: 8
Total Calories: 61
In a small bowl beat together milk, flour, egg, sugar, butter and salt until smooth. Cover and let stand at least 30 minutes.
Heat a 7-inch skillet or crepe pan over medium-high heat, then coat with butter using a paper towel. Pour 3 to 4 tablespoons batter into skillet and quickly tilt skillet in all directions to spread evenly.(If batter has become too thick, thin with additional milk.) Cook until bottom is lightly browned and edges lift easily from skillet turn crepe. Cook briefly on second side until tan spots begin to appear, about 30 seconds. Place on a plate. Coat pan with additional butter and continue until all batter is used. Let crepes cool.
This Dessert Crepes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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