Yield: 12 servings
Prep Time: 5 min
Cook Time: 15 min
- 4 Eggland’s Best eggs
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 1/4 cups milk
- 1/4 cup butter, melted and cooled
- Strawberries and bananas, sliced (optional)
- Powdered sugar and syrup (optional)
In a medium bowl, combine eggs and salt.
Alternate stirring in milk and flour, beating with a whisk until smooth.
Add melted butter and whisk until batter is combined.
Heat a medium skillet on medium-high heat; melt a small amount of butter in the pan (approximately 1 teaspoon); pour in 1/4 cup of the crepe batter, swirling the pan around to coat the bottom evenly.
When the top of the crepe starts to look dry and the bottom is beginning to brown, flip the crepe over with a spatula.
Cook for 30 seconds more, then place on a plate. Cover and keep warm while the remainder of the crepes are made.
Crepes can be folded in quarters and dusted with powdered sugar, or topped with syrup.
Boost nutrition by topping a crepe with sliced strawberries or bananas (or both!) and rolling up. Add a bit of fun by drizzling fat-free chocolate syrup on top.
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