Basic Crepes

Ingredients

• 1-1½ tbs butter
• 40 g C flour
• ½ C milk
• 1 egg
• ½ tsp sugar
• Pinch salt

Directions

1. Melt the butter in a 7" non-stick pan over medium-high heat.
2. While the butter is melting, combine flour, salt and sugar in a mixing bowl.
3. Add the egg and about half of the milk and whisk to combine. Using less milk will help the dry ingredients blend more smoothly and make a better batter. Once the mixture is combined and smooth, add the rest of the milk and the butter from the pan. The batter should be very thin.
4. Pour about ¼ C of batter in one corner of the pan held at a 45° angle and quickly spread the batter over the rest of the surface by tilting the pan. This will result in a thinner more consistent crepe.
5. Cook about 1-1½ min on the first side and then flip. The edges should resemble lace when they are cooking and if they do not, add a little bit of water to the batter.
6. When the crepes are done, stack them onto a plate for serving.
7. To serve, add apricot preserves to the center and fold into quarters or into a tight roll. Dust with powdered sugar and serve. If you are having a savory dish, the recipe is the same.