SHARE: Recipe - Breakfast crepes

[Maggi Rohde <maggi@INTRANET.ORG>]

This was passed down from my great-grandfather -- they were called "egg
pancakes" -- and take a bit of deft pan-twirling, but they're really
yummy!

Breakfast Crepes
----------------

Materials: eggs, flour, milk, skillet, large flat spatula

Beat eggs (1 egg per person, plus one extra) in a mixing bowl.  Add enough
white flour to cover the top of the surface of the eggs (several
tablespoonfuls).  Mix until smooth.  Add milk and mix until it is the
consistency of half-and-half -- thick, but drips easily off the spoon.

Preheat and grease large round skillet over slightly more than medium heat
(it's hot enough when you add oil, it sizzles gently).  Holding the pan in
one hand, drop a large ladleful of batter into the pan.  Rotate the pan in
a circular motion so that the batter is evenly distributed and licks up
onto the edges.  (If the batter does not roll easily, it is too thick --
add more milk.)

Test the edges of the crepe when they get crispy and start to peel away
from the pan.  When you can easily slide your spatula under it, quickly
flip the crepe over.  The second side will take about half as long to
cook.  It will bubble and rise -- this is good.  Fold the crepe in fourths
with your spatula and put it in a warm oven, or eat immediately.  Add a
little oil to the pan between each crepe.

Serving suggestion: we like them with white sugar sprinkled over the whole
crepe, folded in half and then rolled up, and we eat them with our hands.
A yummy and messy alternative is powdered sugar, lemon juice, butter and
whipped cream.  Other people like jam, sour cream or savory things.

Enjoy!

-Maggi Rohde, Children's Librarian
 Canton Public Library, MI
 maggi@intranet.org

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