Blend first 6 ingredients, then let relax in the refrigerator. When ready to prepare, drizzle clarified butter in the hot skillet to coat. Pour Batter in and roll around the pan to cover. Cook until batter is dry on top. Add ham and cheese for savory crepes, lemon and sugar for sweet crepes (see below). Fold crepe in half and then in half again to form a triangular shape. Serve warm!
Thinly sliced ham and grated Gruyère cheese
Sweet – (remove crepe from pan, then add the following so that sugar does not get in your pan)
Roll 2 lemons to break up pulp. Zest one lemon. Squeeze lemons over crepe, sprinkle with lemon zest and cover lightly with sugar.
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