Our family's crepe recipe that has been used for generations when money was tight. We never used the fancy fillings (although you certainly can) - our family ate them plain or with some jelly rolled inside along side soup or a salad.
Yield: 4 Ready in 45 minutes
82 people trying soon
Combine flour, salt, and egg in a large (4 cup) measuring up or bowl
Slowly add milk while beating until it has a thin, pancake-like batter consistency.
Let sit for 30 minutes.
If mixture has thickened too much, add a few drops more of milk until proper consistency returns.
Rub a bit of oil in a 12" non-stick pan with a paper towel.
Add 1 teaspoon of oil and heat on high until a drop of water sizzles in pan.
Pour in the batter until 1/2 to 3/4 of the pan surface is covered.
Rotate the pan quickly to spread batter to thinly around entire bottom of pan.
Loosen edges of crepe when they begin to brown (after 30-40 seconds) and flip.
Cook for another 40-45 seconds until lightly browned and crepe slides easily in pan.
Add another tsp of oil between making each crepe and repeat.
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4 years, 5 months, 2 weeks, 3 hours, 54 minutes ago