Dessert Crepes

by Erykah from New Hampshire


4 eggs, lightly beaten
1-1/3 cups milk
2 tablespoons melted butter
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
powdered sugar
fresh fruit (blackberries, raspberries, blueberries, kiwis)


1. In a large bowl, whisk eggs, milk, melted butter, flour, sugar and salt until smooth.
2. Heat skillet to medium heat and grease pan with extra butter.
3. Spoon 3 tablespoons batter into skillet. Tilt and swirl pan so batter evenly coats the surface.
4. Cook 1 to 2 minutes on each side or until golden brown.
5. Fold crepe in thirds. Top with powdered sugar and fresh fruit. Serve immediately.

This article first appeared in the June 2013 issue of Clubhouse magazine; used by permission. Photo © Ron and Karen Nickel.