TRY MINE 15 MINUTE CREPES!

Steps:

• Heat together, over medium heat, the milk and butter JUST until the butter has melted.
• Remove from heat.
• Add a little of the butter/milk to the beaten eggs.
• Continue adding more of the butter/milk to the egg, slowly to avoid cooking the eggs.
• Mix flour, baking powder and salt.
• Add wet ingredients to the dry ingredients and whisk well or blend with an electric hand blender.
• Heat skillet with a little butter on medium high until a few drops of water sprinkled on the surface sizzle.
• Pour 1/4 cup of crepe mixture into middle of pan and swirl it around to make a thin crepe.
• Loosen edges with a spatula and flip as desired - if you want a lighter golden crepe or browned and crisper crepe.
• Cook no more than 20 seconds on the second side.
• Stack in 200 degree oven, if you want to make a lot at once.
• Batter can be stored in the refrigerator for up to a day or 2.
• These are great with just melted butter and sugar sprinkled lightly over them.
• or with fillings - such as apples with cinnamon and sugar and melted gruyere cheese.
• or with emmenthal cheese and asparagus or broccoli or mushrooms.
• or for a quick sweet snack for kids.
• HINT: no need to buy a sifter - just shake the flour through a sieve.