Easy Crépes
Source: Christine Unger yield: this makes about six big crepes
INGREDIENTS
2 eggs
and enough milk or buttermilk to make 2 cups


2 Tablespoons oil
1 teaspoon salt


INSTRUCTIONS
beat eggs lightly and add enough milk or buttermilk to make 2 cups then add oil and salt and beat til well mixed. fry in hot, lightly oiled pan.

Note: Grace Epp says use buttermilk for a more tender crépe, a combination of milk and buttermilk is also fine. We like to eat our with cottage cheese and a fresh fruit compote. Samuel prefers butter and maple syrup on his, at least so far.