1 1/2 cups milk, cream or water (room temperature)
1 1/3 cups bread flour
3 eggs (well beaten and room temperature)
1/4 cup (1/2 stick) butter (room temperature or melted but not warm)

Options:

pinch salt - good for savory/dinner fillings
2 tsp. white sugar - good for breakfast fillings or desserts

Fillings:

sauteed mushrooms with garlic, or grilled vegetables
cream cheese with fruit
apple pie filling
chocolate chips with mini-marshmallows
ice cream sundae ingredients

Preheat your pan and spray with oil.

Blend; In a Kitchen-Aid, use whisk attachment. Can be mixed in a blender. Mix the wet ingredients together, add flour slowly. Cold ingredients will not combine easily. Go as slowly as possible to completely combine, avoid frothing. Air bubbles will create weak spots and tearing in your crepes!

Resting; Set the batter aside for 1 hour to allow any air in the batter to rise. Avoid heavy stirring when you start to cook.

Cooking; Batter needs to be thin. Use a griddle or crepe pan, a long very thin spatula and oil cooking spray. Set the crepe maker or griddle on the lower side of medium but as heat builds be prepared to lower the temp.

Makes 8 (10-inch) crepes.

This recipe makes about a dozen 8-inch crepes.

Submitted by: Sandra Woodring Adams