February 5, 2012

1995 SF Chron. Yield about 25 crepes. Stack flat on a plate, cool or serve & eat.

Mix liquid ingredients:

  • 6 eggs
  • 1 1/2 C Milk
  • 1 C water

Add dry ingredients

  • 1/2 to 3/4 C flour 1 tsp salt
  • 1 tsp sugar
  • 3 TB melted butter

Heat 6 -7 inch cast iron or crepe pans until water sizzles, use med-hi  heat, butter pan before pour small amount  batter (1/4 C or less) and swirl to coat pan (thinly, pour excess batter back into bowl). Turn crepe when small bubbles appear.Cook briefly once turned.


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