Recipe from



3 large eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons melted butter


In a blender, combine 3 large eggs, 1 cup milk, 1 cup all-purpose flour, and 2 tablespoons melted butter; whirl until smooth. Set a 10-inch nonstick frying pan over medium to medium-high heat. When hot, coat lightly with melted butter. Immediately pour 1/3 cup crêpe batter into hot pan and tilt to coat bottom. If there are a few holes, drizzle with a little batter to fill in. Cook crêpe until edge is lightly browned and surface looks dry, 30 to 60 seconds. Run a spatula under crêpe edge to loosen. Turn over and brown other side lightly, 10 to 20 seconds. Tip pan over a plate to release crêpe. Repeat to cook remaining batter, stacking cooked crêpes.

Nancy Hess, Portland, OR,


November 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note