These crepes are filled with ricotta and melted butter flavored by sage leaves and topped with Parmesan. Heavenly! One of many ideas for filling. Photo by  Ann Cutting

These crepes are filled with ricotta and melted butter flavored by sage leaves and topped with Parmesan. Heavenly! One of many ideas for filling. Photo by Ann Cutting

Crèpes

Based on the recipe from The Fannie Farmer Cookbook.

Makes about 15 crepes, depending on thickness

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1/2 tsp. salt
  • 1 cup flour
  • 2 Tbs. melted butter plus some melted butter for cooking the crèpes

 

Method

  • Beat the eggs well, then beat in the milk, salt, our and melted butter.
  • Cover and let stand for at least 30 minutes.
  • Heat a 5- to 7-inch non-stick skillet until moderately hot, then lm it with butter using a brush or folded paper towel.
  • Using a ladle, pour in 3 or 4 tablespoons of batter.
  • Quickly tilt the pan so that the batter spreads evenly in the thinnest possible layer. – Cook for a few minutes until the bottom is lightly browned and the edges lift easily from the pan.
  • Turn the crepe with a spatula or by catching an edge with your fingers and flipping it over.
  • Continue cooking for a minute or so.