Makes 8 to 10 crepes.
3 eggs, separated
1 tablespoon sugar
1 tablespoon melted butter
Fresh Fruit, cut up (or your favorite jelly)
Instructions
Beat egg yolks until thick and lemon colored; add sugar and 1/2 cup milk. Stir in flour with remaining milk and melted butter. Beat egg whites until stiff but not dry; fold into batter. Drop by 1/3 cupful on a hot pancake griddle. Cook crepes until they are filled with bubbles and the undersurface is golden brown. Turn the crepe over and cook the other side. Spread on each crepe some fruit and roll like a jellyroll. Sprinkle with granulated or powdered sugar, if desired. Place on a platter and serve at once. Delicious crepes can be served for dessert.
Pauline
Ingredients3 eggs, separated
1 tablespoon sugar
1 cup milk, separated
3/4 cup flour1 tablespoon melted butter
Fresh Fruit, cut up (or your favorite jelly)
Instructions
Beat egg yolks until thick and lemon colored; add sugar and 1/2 cup milk. Stir in flour with remaining milk and melted butter. Beat egg whites until stiff but not dry; fold into batter. Drop by 1/3 cupful on a hot pancake griddle. Cook crepes until they are filled with bubbles and the undersurface is golden brown. Turn the crepe over and cook the other side. Spread on each crepe some fruit and roll like a jellyroll. Sprinkle with granulated or powdered sugar, if desired. Place on a platter and serve at once. Delicious crepes can be served for dessert.
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