Basic crepe batter(paulette valois)

 
                    BASIC CREPE BATTER (PAULETTE VALOIS)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Eggs
      1/4   c            Flour
    1       tb           Sugar
    1 1/4   c            Milk
      1/4   ts           Salt
    2       tb           Butter
                         - Soft or melted
 
   Beat eggs until light.  Gradually add milk and flour
   alternately, beating until smooth.  Beat in salt,
   sugar and butter.  Cover batter and chill at least 1
   hour or overnight.  Heat a lightly greased crepe pan
   or frying pan.  Remove from heat.  Spoon in about 2 -
   3 tablespoons of batter.  Return to heat.  Brown
   lightly then turn and brown the other side.
   Keep cooked crepes covered and warm if using
   immediately or cool completely then stack with waxed
   paper and refrigerate or freeze. Note: Batter may also
   be used immediately after mixing.
  
 
 
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