ArkansasRockers.com

2 eggs
1 cup milk
1 cup flour
2 tablespoons melted butter

fillings can include, but are not limited to:
plain yogurt and fruit
honey and cinnamon
butter and confectioner’s sugar
butter, granular sugar and cinnamon
butter and jam

I like to make this whole recipe with a whisk, to keep it from lumping, but a fork works okay, too.

Beat eggs well, then add milk. Mix in flour. Finally, add melted butter.

Let it all sit, covered, for about 1/2 an hour.

Heat a skillet (non-stick is great, but I’ve used a buttered stainless steel and a cast iron and both work just as well) to medium heat. Pour just a bit of the batter into the pan, then left the pan and roll it around so that the batter thins out all around the pan. Cook each side for just under 30 seconds, or until golden. After cooking the first crepe, you may need to adjust the thickness of the batter slightly with extra milk or flour (a little goes a long way!) I keep the crepes covered with a towel while cooking so that they don’t get cold.

Done! The fun part is rolling up the crepes with whatever goodies you have selected. I like to have a wide variety on the table to choose from so that each crepe can be different. my favorites are yogurt and blackberries, and butter and confectioner’s sugar.

Note: if you like, substitute some wheat flour in there. It tastes good, not dry like wheat flour sometimes makes things.

p.s. this is from the Fanny Farmer Cookbook, which is the New England version of the Joy of Cooking