Source: The Working Family's Cookbook

Lace Crepes
Crepes are easy to make, and freeze beautifuly stacked with wax paper between each layer.
Serves: makes 12 crepes
Prep Time: 15 minutes
Cook Time: 15 minutes


1 cup all-purpose flour
Pinch of salt
2 tablespoons sugar
2 eggs
1 cup whole milk

Combine the flour, salt and sugar in a large bowl. Whisk together the eggs and milk in another bowl.

Make a well in the center of the dry ingredients. Pour in the liquid ingredients and whisk briefly to blend. Strain the batter through a sieve and chill for at least 30 minutes.

When ready to cook, stir the batter to recombine. Add more milk if necessary to thin it to the consistency of heavy cream. Heat a 7- to 8-inch crepe pan over moderate heat and brush lightly with oil. When a drop of water spatters in the pan, pour in about 3 tablespoons of batter. Tilt the pan to coat the bottom with a thin layer of batter and pour off the excess. Cook the crepe for about 30 seconds on each side, until lightly browned. Slide the crepe onto a warm plate and repeat the process until all the batter is used, stacking the crepes as they are cooked.

Fold the crepes into quarters and serve warm.