Ed Wiebe

at the UVic Climate Lab


3    cups    milk
2            eggs
2    cups    flour

1) Beat the eggs, add the milk, mix well.
2) Blend in the flour -- do not overmix as this makes the crepes tougher.
   The batter should be very runny and smooth.

3) Fry em in a hot pan!  
   (I hate to say it but lots of butter/margerine in the pan makes 
   better crepes but -- oh so bad for you!)

   Eat them with real maple syrup or make a savoury filling with onion,
   celery, herbs, stewed tomatoes and cheese.  
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