French Crepes

  • 1 1/2 cups milk
  • 3 eggs
  • 1 tablespoon melted butter
  • 1cup pre-sifted flour
  • 1/2 teaspoon salt

Place all ingredients into a mixing bowl. Mix for 15 seconds, stopping to stir. Lower the speed on the mixer and mix again. Let stand 30 minutes. Heat a small frying pan. Brush generously with butter. Pour about 2 tablespoons batter into the pan and tip and swirl the pan to cover bottom with a thin layer. When under side is brown, flip the crepe to brown the other side. Take it off the heat and place filling inside the crepe and roll the crepe. Sprinkle with confectioner's sugar and serve with wedge of lemon. Makes 12 small thin pancakes.

Optional Filling for Crepes

Saute' chopped scallions (green onions) and chopped celery in butter. Add chopped, cooked chicken, crab meat or shrimp (any meat or fish). Saute' until heated throughly. Stuff crepes, roll and top with cheese sauce. Then heat until hot.

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 grated cheese
  • 1/4 cup cooking sherry

Melt butter, add flour and stir until smooth. Let it come to a boil, then slowly add 1 cup of milk. After it has thicken, add 1/2 cup of grated cheddar cheese. Stir until the cheese is melted. Add more if desired. Add some cooking sherry (or white wine) to taste, about 1/4 cup. Makes 1 1/4 cups of sauce.