| Source: Christine Unger |
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yield: this makes about six big crepes
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| INGREDIENTS |
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2 eggs
and enough milk or buttermilk to make 2 cups
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2 Tablespoons oil
1 teaspoon salt
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| INSTRUCTIONS |
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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.
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| 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. |
