- 3 tablespoons butter
- 3/4 cups all purpose flour, sifted
- 1/4 teaspoon salt
- 3 eggs
- 1 cup milk
Melt butter in a small skillet and set aside. Combine flour and salt in a bowl. Add eggs, milk and melted butter. Beat mixture with rotary beater until smooth.
Heat buttered skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet. Immediately rotate the pan. Cook crepe until light brown. Turn and brown the other side. Stack crepes between sheets of waxed paper or paper toweling until ready to use.
- Yields: approximately 12 crepes
- Preparation Time: 20 minutes
- 1/4 cup chopped apples, bananas, drained crushed pineapple, or
strawberries
- nutmeg
- 1/2 cup softened cream cheese
Combine cream cheese with one of the fruits. Divide filling among four crepes. Sprinkle with nutmeg. Roll crepes. Place in buttered shallow baking pan. Bake in preheated 350 degree oven for 15 to 20 minutes or until thoroughly heated through.
Note: Dip apple or banana in lemon juice to avoid discoloration.
- Yields: 4 crepes
- Preparation Time: 30 minutes
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1/2 cup orange juice or pineapple juice
- 1 teaspoon butter
- 1 cup sliced strawberries
Combine sugar and cornstarch in 1 quart sauce pan. Stir in orange or pineapple juice. Cook mixture over medium heat, stirring constantly, until thickened. Boil 2 minutes longer. Stir in butter. Remove from heat. Stir in strawberries.
- Yields: about 1 cup
- Preparation Time: 10 minutes