- 1 1/4 cup flour
- 2 tablespoon sugar
- 1 pinch salt
- 3 pinch eggs
- 1/2 cup milk
- 2 tablespoon butter
- 1/2 tablespoon Lemon
Place all ingredients in blender or mixer and beat well.
Let batter stand 1 hour for more perfect crepes.
Pour small amount of batter into preheated non stick pan.
Crepe is done when batter no longer steams or bubbles, the underside is delicately brown and the upper surface has lost its wet appearance.
Prepare fresh, in-season fruit such as strawberries or peaches.
Spoon generous amounts of the fruit into each crepe along with ice cream as desired.
Top with whipped cream and fruit garnish.
Crepes can be baked in advance, wrapped and refrigerated for future use.
Allow crepes to stand at room temperature for easy separation before using