They use a lot of eggs. And they have the side benefit of feeding many hungry teenagers and being delicious.
  • 8 eggs
  • 4½ cups milk
  • 4 cups flour
  • 1 pinch salt
  • ½ pound butter
  • ¾ cup sugar
  1. Lightly mix all ingredients and pour into a hot pan that has been greased with a little butter. This makes about 16 crepes in an average omelet or crepe pan.
  2. Fill with Nutella for happy kids, and then roll them up and dust them with powdered sugar.
  3. Adults and discerning kids will like crepes with lemon squeezed all over them while they are cooking (both sides), and then again on the plate. Roll them and dust with powdered sugar. Serve with slices of lemon.
  4. Sometimes in summer when we have the most eggs I make savory crepes with ham, Gruyère, and tarragon. Use your imagination . . .


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