Crêpes

2 eggs
1 c. milk
½ tsp. salt
1 c. flour
2 tbsp. oil


· Blend all the ingredients in a blender, food processor, or mixer.
· Coat flat surface skillet with cooking spray or oil and heat until hot.
· Pour about ¼ cup mixture into hot skillet and immediately roll the skillet slowly and carefully to spread the mixture into a super thin type pancake, filling the skillet.
· Crêpes cook quickly, so watch the skillet carefully. As soon as the crêpe begins to dry and curl on the edges, it is ready to flip and cook on the other side.
· Stack cooked crêpes on an oven-proof plate and set inside oven set on lowest warm setting, just to keep warm until all are done.

submitted by Sheila Witherington
I learned to make crêpes from Maria Maillo from Venezuela when she and her family lived with me in Salt Lake City. Even though meals were provided in the Homestay, every once in a while, she would tell me not to cook, and that she would make dinner. She would go to the grocery store herself and just start cooking. Making crepes was one of the meals she made. You can provide all types of fillings for crepes, but the family favorites have become Nutella, whipped cream, peanut butter, sliced ham, grated cheese, cream cheese, spiced pumpkin, applesauce, creamed salmon, refried beans, salsa, and other spreads.