Crepes with Raspberries and Whipped Cream

 Moe’s breakfast Tuesday morning.  
Crepes topped with Raspberries and whipped cream.
I don’t know why I don’t make crepes more often.   They are so simple and take no time at all to cook.


Source: Pat Davis Cooking School,
Grand Rapids.
This recipe can be doubled.

2/3 cup all purpose flour
2 eggs
1/2 teaspoon salt
Pinch of sugar
1-1/3 cups of milk
1-1/2 tablespoons butter, melted
Butter or oil for frying crepes

Put all but the butter in a blender and mix until smooth.  Add butter
and let set for 30 minutes.

Heat a 6 or 7 inch crepe pan over moderate heat. Film pan with a little butter or oil  and add enough batter, to film bottom of pan. It should sputter and form tiny holes as you tilt the pan to cover the bottom.  The thinner the better. When golden underneath, turn and cook for just a few seconds.

Flip out and stack, one on  top of the other, they will  not stick, even if you freeze them with way.

Repeat, greasing the pan between crepes or as needed.

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