Dessert Crepes

Note:  Non stick pans work the best and help the crepes to slide better.

• 1 and 1/2 cups flour
• 1/4 tsp. salt
• 1/4 cup sugar
• 6 eggs
• 1 and 1/2 cups milk
• 1/4 cup rum (this is optional) but add milk instead if you don't use it
• 1 tsp. vanilla
• 3 tbsp. butter melted and cooled

Sift flour and salt together in a mixing bowl.  Add sugar, eggs, and milk and beat till smooth.  

Add rum, vanilla, and melted butter to flour mixture.  Cover with wrap and refrigerate for at least an hour before cooking.

Butter a crepe pan or 5 to 6 inch skillet and raise heat to medium.  Starting at one end gently pour 2 tbsp. of batter in skillet and tip the pan so that the batter will cover the whole bottom of the pan.  Cook for 1 min.  Turn crepe over with spatula and fork and allow to cook a min. more.  Remove and stack crepes on a plate. 

When you have cooked all the crepes, you can fill them how ever you like.  Roll them up with preserves or fresh fruit and add a dollop of whipping cream and serve.

How delicious and simple they are!

ENJOY!!