Will & Kristen’s French Crêpes
1 cup milk
1 1/2 cup flour
1/4 tsp salt
3 eggs
2 tbsp butter (melted)
Whisk everything together until smooth. Refrigerate for one hour, this allows the bubbles to subside, which will prevent the pastry from tearing. Pour batter through a strainer before you use it.
We’re lucky enough to have a crêpe pan, so cooking them was easy. We actually doubled our recipe, so we wrapped the rest in wax paper and stored it in the fridge.
We filled ours with strawberry mousse, blueberry cheescake ice cream, and lots of berries.
Next time I hope we try bananas and nutella. Yum! :)