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One can imagine how many crepes dad had to make for the members of the Seven C's!
1½ cups    Milk  
3   Eggs  
1/8 tsp    Salt  
1 tsp    Sugar (for dessert crepes)  
1½ cups    Flour  
2 Tbs    Butter or oil, melted or cooled  
1 Put ingredients (except butter) into blender in order given (so flour doesn't stick to sides!). Blend on low for about a minute. Add butter while running, to blend.
2 Batter can be used immediately, but original recipe calls for it to rest for at least an hour, but not more than 6 hours, at room temperature so flower can absorb more liquid which gives the crepes more flavor.
3 Spoon batter into small non-stick frying pan to cook - or use that expensive crepe pan you got years ago!
Yield: 24 to 26 crepes
 Recipe Source

Author: Although he didn't come up with the recipe, one could say Al Clark mastered it!