|a partial pile of school crepes|
As was the crepe I heated up just before bed, covered in lemon juice and sugar.
Crepes (from the school recipe)
1 1/2 c flour
1 tsp sugar
1/8 tsp salt
1 1/2 c milk
2 tbsp butter, melted and cooled
In a mixing bowl, combine the eggs and the salt. Add the flour and sugar, alternating with the milk, beating well until smooth. Beat in the melted butter.
Let the crepe batter sit for at least 1 hour but not more than 6 hours at room temperature (or overnight in the fridge) before making the crepes using a crepe pan or saute pan. The batter should be the consistency of heavy cream so add water to thin if necessary.