recipe by Lori Ross
This recipe is the one my French-Canadian mother used when I was growing up. It is simple and delicious when crepes are rolled around brown sugar and butter or topped with maple syrup.
1 cup flour
2 cups milk
In a mixing bowl, combine flour, egg, and milk. Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with Crisco, butter, cooking oil or non-stick cooking spray. Pour about 1/3 cup of batter into the pan. Roll pan around or back and forth to spread the batter very thin – it should touch the edge of the pan. Flip the crepe when it starts to bubble. When it is finished cooking, remove it and repeat this process with the remaining batter. Either top with maple syrup and butter or butter and brown sugar for a traditional flavor. Alternatively, you may wish to stuff the crepe with fruit, cheese, ham, sausage or vegetables in a cream sauce.
Makes 6-7 crepes.