Crepes

This is our favorite crepe recipe. You can use these for breakfast or use them in a savory recipe like chicken and broccoli which is super yummy. My family loves the basic fruit and cream. I usually put ricotta cheese and berries in mine with, of course, a sprinkle of powdered sugar. I have recently discovered that ricotta cheese, mini choc. chips and orange zest rolled up in a crepe is very much like a cannoli..without the crunch..but still pretty darn good! This recipe comes from the Pillsbury Cookbook.

Ingredients

4 eggs

1 1/3 cups milk

2 tbsp oil

1 cup flour

1/2 tsp salt

Dessert crepes: Add 2 Tbsp sugar if desired

In med. bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat crepe pan or 7-8 inch skillet over medium-high heat. A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly with oil if needed. Use 1/4 cup of the batter, tilting pan to spread evenly do this quickly as it cooks fast. (I have a larger crepe pan so I use 1/3 cup of the batter). When crepe is light brown and set, turn to brown other side. Fill with desired filling. Suppose to make about 20 crepes but I usually get about half that.