Recipie #3-

December 17th-

Crepes

Makes about 36 crepes

8 oz Flour

1 tsp. Salt

6 Eggs

1 pt. Milk

1 1/2 oz Browned Butter

Oil as

needed

1.

Whisk together flour, salt, and eggs. Gradually mix in the milk to make a smooth batter.

2. Strain the batter through a fine sieve and whisk in the browned butter.

3. Cover with plastic wrap and let rest for 30 minutes at room temperature.

4. Heat a 5 1/2 inch crepe pan over moderate heat. Lightly oil the pan. Add about 2-3 Tbsp. of the batter and swirl to coat the bottom of the pan with a thin layer. Pour off any excess. Cook until the edges are brown and the bottom is golden. Flip over and cook another minute.

5. Place the crepe on a wire rack to cool. Fill with desired fillings. (Mine was a mixture of whipped cream and blackberry preserves.)