Crepes have always been a Marvin family favorite. Lucy rarely measures ingredients out when she makes them. So this is our best approximation of her recipe.
Place dry ingredients in a blender or mixing bowl. Add milk to the dry ingredients and mix well. Add eggs to the mixture, one at a time. The batter should be thin and slightly runny. Salt and butter a griddle, crepe or sauté pan on high heat. When the butter begins to brown the pan is ready. Pour approximately a quarter cup of batter on the pan and swirl to cover the bottom of the pan. The batter should form only a thin layer across the pan. Bubbles will form on the top of the crepe, when the bubbles pop the crepe is ready to flip. Cook for an additional minute or two depending on the thickness of the crepe. Serve with butter and warm maple syrup or with fresh fruit, yogurt and maple syrup. Makes 18 – 8" crepes
- 1 ½ cups Flour
- 2 Eggs
- 2 ½ cups Milk
- 2 tbsp. Granulated maple sugar
- 1 tsp. Baking powder
- 1 tbsp. Butter